Navajo Tacos

These Navajo Tacos are a comforting, protein-packed meal that blends the warmth of New Mexican chile sauce with the heartiness of ground beef and pinto beans. Served on crispy Indian fry bread, they offer a satisfying crunch and savory depth that&# 226;ÂÂs perfect for family dinners or casual gatherings. The homemade red chile sauce adds a rich, smoky kick, while fresh toppings like shredded lettuce, diced tomatoes, and grated cheddar bring balance and freshness. Easy to assemble and deeply flavorful, this dish is a crowd-pleaser thatÃ¢ÂÂs as simple as it is delicious.

Cooking Method: Boiling, Frying, Sautéing, Stewing

Cuisine: Mexican

Courses: Main Courses

Difficulty: Intermediate

Servings: 8

Calories: 1076.5

Dietary: Gluten-free

Description

These Navajo Tacos are a comforting, protein-packed meal that blends the warmth of New Mexican chile sauce with the heartiness of ground beef and pinto beans. Served on crispy Indian fry bread, they offer a satisfying crunch and savory depth that&# 226;ÂÂs perfect for family dinners or casual gatherings. The homemade red chile sauce adds a rich, smoky kick, while fresh toppings like shredded lettuce, diced tomatoes, and grated cheddar bring balance and freshness. Easy to assemble and deeply flavorful, this dish is a crowd-pleaser thatÃ¢ÂÂs as simple as it is delicious.

Ingredients

4 Dried New Mexican red chiles
1 small Onion, chopped
2 tablespoons Vegetable oil
3/4 pound Ground beef
3 cups Cooked pinto beans
8 pieces Indian fry bread
1 cup Shredded cheddar cheese
1 head Lettuce, shredded
2 medium Tomatoes, chopped

Directions

1
Remove stems and seeds from dried chiles, then tear into pieces.
2
SautÃÂ© chopped onion in 1 tablespoon of oil until soft and translucent.
3
Add chile pieces and 3 cups of water to the pot with the onions.
4
Bring to a boil, then reduce heat and simmer for 30 minutes until chiles are soft.
5
Blend the chile mixture until smooth to create the red chile sauce.
6
In a separate skillet, sautÃÂ© ground beef in remaining oil until browned; drain excess fat.
7
Combine browned beef, chile sauce, and cooked pinto beans in a large pot.
8
Heat the mixture over medium heat until warmed through, stirring occasionally.
9
Place a piece of fry bread on each plate.
10
Spoon the warm beef and bean mixture onto each piece of fry bread.
11
Top with shredded lettuce, chopped tomatoes, and grated cheddar cheese.
12
Serve immediately while warm.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1076.5kcal

% Daily Value *
Total Fat 27.9g43%
Saturated Fat 7.6g38%
Cholesterol 66.4mg23%
Sodium 1053.1mg44%
Total Carbohydrate 148.5g50%
Dietary Fiber 21.9g88%
Sugars 12.6g
Protein 56.6g114%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Leftover bean and beef mixture can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stove with a splash of water.

Substitutions: If fresh Indian fry bread is unavailable, you can use store-bought flatbreads or even corn tortillas (though they are smaller). For a milder sauce, remove more seeds from the chiles or add a splash of apple cider vinegar to balance heat.

Tips: For extra flavor, add a pinch of cumin or garlic powder to the beef while browning. Ensure the chile sauce is fully blended to avoid chunks in the final dish.

Variations: Add diced green chiles or corn to the bean mixture for extra texture and sweetness.

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Read it online: https://www.chefs-mate.com/recipe/navajo-tacos/