navajo taco bread recipe

Written ByJenny Smyth Posted on
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The Best navajo taco bread recipe

I’m so excited to share this Navajo taco bread recipe with you all. As a mom and a food blogger, I’ve had the pleasure of trying out many different recipes over the years, but this one has truly become a favorite in our household.

It’s a staple for family gatherings, potlucks, and even just a quick weeknight dinner. I love how the combination of crispy tortilla chips, melted cheese, and savory ground beef comes together to create a flavor that’s both familiar and excitingly new.

My kids adore helping me assemble the breads, sprinkling on the cheese and sour cream, and watching them transform from simple ingredients into a mouthwatering masterpiece. One of my favorite things about this recipe is its adaptability – it’s perfect for any occasion, whether you’re feeding a crowd or just need something quick and easy for yourself.

Plus, with its relatively healthy ingredients and ease of preparation, it’s become a go-to choice for our family’s meal planning. The Navajo taco bread recipe is more than just a tasty treat; it’s also an opportunity to connect with your loved ones over delicious food.

Whether you’re enjoying it at home or taking it to a potluck event, this dish is sure to bring people together.

Navajo Taco Bread

4.7 from 1362 votes

Navajo Taco Bread is a crispy, golden fried bread that serves as the base for a hearty Navajo taco. This simple dough is made with basic pantry ingredients and fried until puffy and golden.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3/4 cup warm water
2 tablespoons vegetable oil, plus more for frying

👨‍🍳Directions

1In a large mixing bowl, combine 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt.
2Stir with a wooden spoon until evenly distributed.
3Add 3/4 cup warm water and 2 tablespoons vegetable oil to the flour mixture.
4Stir until a shaggy dough forms, then knead gently in the bowl for about 2 minutes until smooth and elastic.
5Divide the dough into 4 equal portions and shape each into a ball.
6Cover with a clean kitchen towel and let rest for 10 minutes at room temperature.
7On a lightly floured surface, roll each dough ball into a 6-inch circle about 1/4 inch thick.
8Use a rolling pin for even thickness.
9Pour vegetable oil to a depth of 1 inch in a deep skillet and heat over medium-high heat until a small piece of dough sizzles immediately when added, about 375°F.
10Carefully place one dough circle into the hot oil.
11Fry for 1 to 2 minutes per side until deep golden brown and puffy.
12Use tongs to flip once the bottom is golden and bubbles appear on the surface.
13Drain on paper towels.
14Repeat with remaining dough.

🔧Equipment

Large mixing bowl
Wooden spoon
Rolling pin
Deep skillet or heavy-bottomed pot
Paper towels

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 1g🥩Protein: 6g

📝Notes

For best results, use fresh baking powder to ensure the bread puffs up properly. Keep the oil at a steady temperature to avoid greasy bread. Serve immediately after frying for maximum crispiness.

Watch Video Of How Navajo Taco Bread Works

One of my favorite things about this Navajo taco bread recipe is how versatile it is – whether you’re looking for a quick weeknight dinner or something special to bring to a potluck event, it’s sure to please even the pickiest eaters.

Plus, with its relatively healthy ingredients and ease of preparation, it’s become a go-to choice for our family’s meal planning.

So next time you’re looking for something new and exciting to serve your family or friends, give this Navajo taco bread recipe a try!

❓ Frequently Asked Questions About Navajo Taco Bread

Q1: What is Navajo taco bread?

This recipe combines traditional Mexican flavors with Native American flair by using tortilla chips instead of traditional bread as the base for the taco ‘bread.’

Q2: Can I make this recipe gluten-free?

Yes, you can easily make this recipe gluten-free by substituting gluten-free tortilla chips in place of regular tortilla chips.

Q3: How do I store leftover Navajo taco bread?

You can store leftover Navajo taco bread in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

Q4: Can I use ground turkey instead of ground beef?

Yes, you can substitute ground turkey for ground beef in this recipe.

Q5: What type of cheese is best for this recipe?

The best type of cheese for this recipe is shredded cheddar or Monterey Jack cheese.

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