Navajo Tacos Recipe
Navajo Tacos Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
My niece gave me this hearty recipe. It came from a Native American friend of hers in Eufaula, Oklahoma.—Robin Wells, Tulsa, Oklahoma
MAKES:
10-12 servings
TOTAL TIME:
Prep: 10 min. + rising Cook: 45 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 10 min. + rising Cook: 45 min.

Ingredients

  • 1 loaf frozen white bread dough, thawed
  • FILLING:
  • 1 pound ground beef
  • 1 pound hot Jones Dairy Farm All Natural 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

Directions

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 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.
Originally published as Navajo Tacos in Country Ground Beef 1993, p92

  • 1 loaf frozen white bread dough, thawed
  • FILLING:
  • 1 pound ground beef
  • 1 pound hot Jones Dairy Farm All Natural 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
  1. 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.
  2. 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).
  3. Fry each tortilla in 1/4-in. hot oil until golden brown, turning 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.
Originally published as Navajo Tacos in Country Ground Beef 1993, p92

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forNavajo Tacos

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
tmberwolfe User ID: 7252199 40757
Reviewed May. 5, 2013

"I have used this recipe a long time ago but can't find it until now..this is a great meal and really not that hard to make."

MY REVIEW
ka_pyne User ID: 4676105 15012
Reviewed Nov. 27, 2012

"this isn't to far off from what I grew up on it's a traditional recipe not everyone makes it the same every family has there own secret.... *proud native indian*"

MY REVIEW
Trilby Yost User ID: 5195621 18550
Reviewed Jul. 15, 2010

"This is reminiscent of tacos I had as a kid before manufactured tortillas were easy to find. Naturally I really, really like this recipe! But even better than that, my family thinks it is special when I make Navajo Tacos."

MY REVIEW
plumcrazy__Alta User ID: 766527 74148
Reviewed Jul. 12, 2010

"Looks like something my adult sons would like, "

MY REVIEW
KarrieBlonde User ID: 5244002 17136
Reviewed Jul. 12, 2010

"I love this recipe i changed it up a little bit. Very good though:)"

Loading Image