Recipe Background
The state dish of Arizona, the Navajo Taco combines Tex-Mex cuisine with fry bread from Navajo tradition to create something truly amazing. The fry bread is crispy, golden brown, and buttery, the perfect foundation for juicy taco meat and all your favorite toppings. Navajo Taco only takes 40 minutes to make, so it's perfect for fun dinner parties with friends. This will be a fun new addition to your weekday meal rotation!
The state dish of Arizona, the Navajo Taco combines Tex-Mex cuisine with fry bread from Navajo tradition to create something truly amazing. The fry bread is crispy, golden brown, and buttery, the perfect foundation for juicy taco meat and all your favorite toppings. Navajo Taco only takes 40 minutes to make, so it's perfect for fun dinner parties with friends. This will be a fun new addition to your weekday meal rotation!
Ingredients
- olive oil to taste
- 1 (16 ounce) can refrigerated biscuits
- 1 pound lean ground beef
- 1 (1 ounce) package taco seasoning
- 1 (15 ounce) can black beans drained and rinsed
- 1 (15 ounce) can tomatoes diced
- 1 (15 ounce) can pinto beans drained and rinsed
Optional for topping:
- sour cream optional, for topping
- olives optional, for topping
- guacamole optional, for topping
- tomatoes optional, diced for topping
- lettuce optional, shredded for topping
- cheese optional, shredded for topping
Directions
- In a large skillet, heat the oil over medium heat.
- Flatten each biscuit down.
- Fry the biscuits until golden brown, about 3-5 minutes per side.
- Drain the biscuits on a paper towel-lined plate.
- In the same skillet, brown the ground beef until cooked through and no pink remains, about 6-8 minutes.
- Add in the taco seasoning, black beans, diced tomatoes, and pinto beans.
- Bring the meat mixture to a boil, and then reduce to low heat.
- Allow the meat mixture to simmer for a few minutes.
- Top each biscuit with about 1/2 cup of the meat mixture and serve with your favorite toppings.
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