Easy Navajo Tacos

School is now in session and I love creating easy and delicious meals!  It gets pretty hectic after the boys get home from school.  And I can’t believe how much homework they get now.  My fourth grader spends about an hour an a half, and my kindergartener even gets some too!  These navajo tacos were simple to put together and the entire family loved them!navajotacosfinal

I loved using Pillsbury biscuits as the fry bread for these navajo tacos.  They turned out perfectly, and were so simple to make.   The best part about these navajo tacos is that each family member can add their favorite toppings.  My little nine year old had two and begged me to make them every week.  I am ok with that because these were easy and delicious!  This is a recipe that will become a family favorite and you will make it again and again!navajotaco2final

5.0 from 8 reviews
Easy Navajo Tacos
 
Prep time
Cook time
Total time
 
A delicious family friendly meal that you can add with all of your favorite toppings!
Author:
Serves: 8
Ingredients
  • 1 lb lean ground beef
  • 1 package taco seasoning
  • ¼ cup water
  • 1 15 oz can chili with beans
  • 1 can Pillsbury Grand Original Biscuits (8 Biscuits)
  • oil for frying (I used vegetable oil)
  • Topping options:
  • olives
  • sour cream
  • avocados
  • tomatoes
  • shredded lettuce
  • shredded cheddar cheese
Instructions
  1. Flatten each biscuit. Fry each biscuit in ¼-in. hot oil over medium heat until golden brown, turning once. Drain biscuits on paper towels, keep warm.
  2. In a medium skillet, brown ground beef until no longer pink. Add ¼ cup water, taco seasoning mix, and can of chili beans. Bring to a boil and reduce heat to low and allow to simmer.
  3. Once ready to assemble, lay fried biscuit on a plate and put ½ cup of meat mixture on top. Top with your favorite toppings.

 

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Categories
Beef

Comments

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  1. We love scones. But I must say I impressed, first you place the biscuit in oil and cook and when you go and drain the fat they turn into tortillas…..now thats impressing LOL Im glad Ben enjoyed them so much.

  2. Ohhhhhhhh my gosh, I love navajo tacos!! Growing up, my mom would take me to the “Beary Unique Boutique” when it came around the holidays and every single time I had to get a navajo taco, they were bigger than my face and sooooo good! I haven’t had one in years though, I can’t wait to steal this recipe Alyssa!!!

      1. I’m a little confused on the Chili part. You said Chili with beans. Is this like Wolf Brand can Chili or a can of Chili Beans? Please help.

  3. This looks so yummy, I just don’t understand how do you do the biscuits. Are they raw in the can and I just should put’em on the fry pan, or should I bake’em first and then fry? Sorry if the answer is quite stupid.

  4. These look so good! I don’t have an actual fryer. Can the fried biscuits be done on the stove with a frying pan full of oil? I can’t tell if that’s how you did it or if you used a real fryer.

    1. That’s what is awesome about these. You don’t need a fryer. Just heat up about 1-2 inches of oil in a medium skillet and fry them in the pan. 🙂

  5. Just got done making and eating these and they were delish! So much easier using biscuits than making scones from scratch like I usually do and they tasted the same!!! The only thing I changed was adding diced onion to the ground beef and using homemade taco seasoning from allrecipes.com! So good!

  6. That sounds great and oh sooo easy too. Simple is perfect for me. You could probablyalso use regular biscuits too as hors douvres for parties too.

  7. We have done something similar but instead of a taco filling & toppings we top the “fry bread” with pulled pork or shredded bbq chicken and than coleslaw.

    Super yummy!!

  8. I’ve made this a few times now and it’s just a great, quick recipe that my husband and kids love. Thanks so much for sharing!

  9. In the early 70’s I went on a mission trip with my church from Missouri to the Navajo reservation in Arizona. While we there we went to the home of their pastor, Brother George. Their home was a small wood frame with no windows and only dirt floors. Some people lived in dirt hogans. While we were at their house, his wife made us fry bread from scratch. I think it was the best hot bread I have ever tasted. After she mixed her dough, she pinched off a piece and rolled it in a ball. Then she began to stretch it by tossing it back and forth from hand to hand until it was the size she wanted it. She did not speak English, but she pinched off some dough and gave it to me and pointed for me to roll and stretch it. I rolled it in a ball an then as I was trying to toss it between hands, it fell on the dirt floor! That was my first and last attempt at making Navajo fry bread. For years, our church would have a Navajo taco feed once a year. Such good memories.

    1. I’m sure the host Navajo family mentioned it, probably not in English though. Simply put you failed the native cooking test, a test that Navajo mothers and grandmothers closely monitor. If a person drops the dough in the dirt, or if they burn the frybread, our mothers and grandmothers start to worry. That’s the basic native In-law 101 test, its pass or fail. They won’t surrender their love ones in your care, out of fear that they’ll starve 🙂

    2. Cool story! We(Navajos) do make the BEST fry bread ofthe Native American tribes! I learned from my mother, from scratch & so tasty. You can also roll out the homemade fry bread dough and cook in a hot skillet–wahlaa, your fresh Navajo tortilla!

  10. Hi! This looks good, but I can give you an authentic recipe for fry bread.

    4 cups all purp. Flour
    1T baking powder
    1 tsp salt
    2 T powdered milk
    1 1/2 c warm water
    1 c lard or shortening

    Mix your dry ingredients. Pour in water, and make a soft dough. Dough should be soft, not sticky. Cover and let rest for 15 minutes or longer. Shape into 2″ balls, and then flatten by patting and stretching the dogh by hand. You could also use a rolling pin. I do mine by hand, and I like them thicker around the edges. They will hold the toppings better. Melt your lard in a frying pan. It should be heated to around 350° . Fry on both sides until golden brown.

    Please try this, it is so good. It takes tons of practice t o make fry bread, but it is worth it.

  11. just might be me, but you say or I hear indian tacos, my senses start watering, thoughts zooming in on a nice steamy bowl of mutton steam corn stew. Not store bought corn, the good stuff they serve at any of the ceremonies back home on the reservations. A bowl of stew, 2 frybreads, 2 cups of that campfire style home brewed coffee (with the grains and all, so when you smile its all up in the grill :)), and a little touch of vanilla ice cream to sweeten the deal, yummy later on hit up the mutton ribs 🙂

  12. I’m Navajo… therefore super judgey about any tampering with tradition etc. These were fantastic <3 and so easy!!! Great job love, I will be making these for my husband often… making dough from scratch for frybread can be a messy pain so this is an awesome alternative!

    1. I would LOVE to make fry bread from scratch!! If you have a recipe that I can include that would be awesome. But then it may not qualify them as easy! This is an easy alternative. 🙂

  13. Hi — I just tried to sign up for emails, but I got a message saying “this site is not set up for Feedburner email”. I also couldn’t find any other place to let you know other than here. I really would like to get emails from your site.

    Thanks!

  14. I have made these using thawed Rhodes rolls. That’s how my mother-in-law makes them too. I never even thought to use Pillsbury biscuits. Great idea!… I’m gonna have to try it! Thanks!

  15. I was inspired by the biscuit shell idea, but went a totally different route to use ingredients on hand. I stuffed mine with a squirt of mayo, fresh spinach, thinly sliced red onion, thinly sliced ribeye, and blue cheese. So good! Thanks for the inspiration!

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