Navajo Taco

Get ready to fall head-over-heels for the ultimate comfort food mashup!

Navajo tacos take everything you love about traditional tacos and pile it high on golden, crispy fry bread that’s basically a fluffy cloud of deliciousness.

This isn’t just dinner – it’s an experience that’ll have everyone at your table fighting over the last bite.

The magic happens when that perfectly seasoned ground beef mixture meets the warm, pillowy fry bread made from Pillsbury biscuits (yes, we’re taking a shortcut and it’s brilliant!).

Each bite delivers layers of flavor and texture that’ll make your taste buds do a happy dance.

Plus, with all those fresh toppings, you’re basically building your own edible masterpiece on a plate.

Ingredients

For the Fry Bread:

• 1 can Pillsbury Grand Original Biscuits (8 biscuits)
• Oil for frying (vegetable oil works perfectly)

For the Meat Mixture:

• 1 lb ground beef (lean, preferably grass-fed)
• 1 tablespoon homemade taco seasoning or packaged
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can diced tomatoes
• 1 (15 ounce) can pinto beans, drained and rinsed

Topping Options:

• Olives (black or green, your choice)
• Sour cream (or Greek yogurt for extra protein)
• Avocados (locally sourced when possible)
• Fresh tomatoes, diced
• Lettuce, shredded
• Cheddar cheese, shredded (or your favorite cheese blend)

Steps

1. Open 1 can Pillsbury Grand Original Biscuits and flatten each biscuit using a silicone spatula or your hands until they’re about 1/4-inch thick. The dough should be pliable and easy to work with – if it springs back, let it rest for 2-3 minutes before continuing. This resting time allows the gluten to relax, making the frying process much easier.
2. Heat oil in a cast iron skillet or heavy-bottomed pan to 1/4-inch depth over medium heat. Test the oil temperature by dropping a small piece of dough – it should sizzle immediately and float to the surface when the oil reaches 350°F (175°C). Using an instant-read thermometer ensures perfect frying temperature.
3. Fry each flattened biscuit for 2-3 minutes per side until golden brown, turning once with tongs. The fry bread should puff up and develop a beautiful golden color – this indicates the inside is cooking properly while the outside crisps. Drain on paper towels and keep warm by covering with aluminum foil.
4. In a medium non-stick pan, brown 1 lb ground beef over medium-high heat for 6-8 minutes, breaking it up with a wooden spoon until no longer pink. The meat should develop some caramelization for deeper flavor – don’t rush this step by using too high heat.
5. Add 1 tablespoon taco seasoning, 1 can black beans, 1 can diced tomatoes, and 1 can pinto beans to the cooked beef. Stir everything together using a silicone spatula to prevent sticking. Bring the mixture to a boil, then reduce heat to low and simmer for 8-10 minutes until the liquid reduces and the flavors meld together.
6. To assemble, place one warm fry bread on each plate and top with 1/2 cup of the hot meat mixture. The contrast between the crispy-yet-soft bread and the savory topping is what makes this dish special. Load up with your favorite toppings – the more colorful, the better!

Smart Swaps

• Greek yogurt instead of sour cream (1:1 ratio) – adds protein without changing texture
• Ground turkey for ground beef – reduces fat content while maintaining flavor
• Whole wheat biscuits for a fiber boost and nuttier taste
• Avocado oil for frying – higher smoke point and heart-healthy fats

Make It Diabetes-Friendly

Carb Modifications:

• Use low-carb tortillas instead of fry bread (reduces carbs by 25 grams per serving)
• Cauliflower tortillas provide only 4 grams carbs vs 30 grams in traditional fry bread
• Lettuce wraps eliminate bread entirely for a 90% carb reduction

Protein & Fiber Boost:

• Add extra black beans – increases fiber by 8 grams per serving
• Use 93% lean ground beef to reduce saturated fat
• Greek yogurt instead of sour cream adds 12 grams protein per serving

Portion & Timing Tips:

• Recommended serving size: 1/2 portion (approximately 35 carbs per serving with modifications)
• Best eaten: 2 hours after meals to minimize blood sugar impact
• Pair with: extra avocado or cheese to slow glucose absorption

Total Carb Reduction: Original recipe 45 carbs per serving → Modified version 25 carbs per serving (44% reduction)

Pro Tips

• Test oil temperature with a digital thermometer – too hot and the outside burns before the inside cooks
• Keep fry bread warm in a 200°F oven while preparing the meat mixture
• Make the bean mixture ahead for easy meal prep – it freezes beautifully for up to 3 months
• Double the fry bread recipe and freeze extras for quick weeknight dinners