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Navajo Tacos

 Navajo Tacos
My niece gave me this hearty recipe. It came from a Native American friend of hers in Eufaula, Oklahoma.—Robin Wells, Tulsa, Oklahoma
10-12 ServingsPrep: 10 min. + rising Cook: 45 min.


  • 1 loaf frozen white bread dough, thawed
  • 1 pound ground beef
  • 1 pound hot Jimmy Dean® Premium Pork Sausage Roll
  • 1 envelope taco seasoning
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1/2 cup water
  • Oil for deep-fat frying
  • Chopped tomato
  • Finely chopped onion
  • Shredded lettuce
  • Shredded cheddar cheese
  • Taco sauce


  • Allow dough to rise. Meanwhile, for filling, cook beef and sausage in
  • a skillet over medium heat until no longer pink; drain. Stir in taco
  • seasoning, beans and water. Simmer 15-20 minutes or until the water
  • is almost evaporated; set aside.
  • After dough rises, punch down. Make tortillas by dividing dough onto
  • 10 to 12 equal balls. Using a small amount of flour, roll each ball
  • into an 8-in. circle (tortillas should be thin).
  • Fry each tortilla in 1/4-in. hot oil until golden brown, turning

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Navajo Tacos (continued)

Directions (continued)

  • once. Drain tortillas on paper towels; keep warm. Top each tortilla
  • with meat mixture, tomato, onion, lettuce, cheese and taco sauce.
  • Yield: 10-12 servings.