Navajo Tacos

4 from 9 votes

This easy recipe uses a shortcut method for Indian fry bread so they're ready to serve in no time!

Prep Time10

Cook Time5

Total Time15

Servings: tacos

Calories: 346kcal

24 Rhodes Rolls
cooking oil
1 lb. ground beef
1 package Taco Seasoning Mix 1.25 ounces
1 cup water
16 oz refried beans
1/2 cup shredded cheddar cheese
taco toppings lettuce, tomato, olives, cheese, sour cream, salsa, guacamole, etc.

Heat a small pot of oil on the stove. You’ll want it to be about 3-4 inches deep- just enough oil in the bottom to completely cover the dough while frying it.
Meanwhile, place 3 frozen bread rolls on a plate in the microwave and cook them for 30-45 seconds. You just want them to be soft enough to flatten out, but not too long so they harden around the edges.
Using your hands, combine 3 rolls of soft dough and flatten them into 1 pancake-like saucer.
Fry the flattened dough, watching carefully as it browns, using metal tongs to flip the dough as needed until the entire piece is golden and cooked through.
Remove the “fry bread” from the oil and place on a plate lined with paper towels. Repeat with all remaining raw dough saucers.
Meanwhile, cook the ground beef in large skillet until brown; drain. Add seasoning mix and water; cook over low heat for 5 minutes or until thickened. Add beans and cheese. Mix well and let it cook for a few minutes, or until beans are warm and cheese is melted. Remove from heat.
To build your tacos, put 1 fry bread on a plate, top with a few heaping spoonfuls of the ground beef mixture, spreading an even layer over the top, then add your choice of taco toppings.