Navajo Tacos with Green Chile (Print version)

Golden homemade fry bread topped with seasoned ground beef, roasted green chile, pinto beans, and melted cheese. A hearty Southwestern classic ready in about 50 minutes.

# Ingredients:

For the fry bread

01 - 2 cups (240 g) all-purpose flour, plus extra for dusting
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon salt
04 - 3/4 cup (180 ml) warm water (about 110°F / 43°C), plus more as needed
05 - Vegetable oil, for frying (about 2 inches deep in the pot)

For the green chile beef topping

06 - 1 lb (450 g) 80/20 ground beef
07 - 1 teaspoon ground cumin
08 - 1 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - Salt and black pepper to taste
11 - 1 can (15 oz / 425 g) pinto beans, drained and rinsed
12 - 1 cup (about 120 g) roasted green chile, chopped (Hatch or Anaheim)
13 - 1/4 cup (60 ml) beef broth or water

For serving

14 - 1 1/2 cups (170 g) shredded Mexican cheese blend
15 - 2 cups shredded iceberg or romaine lettuce
16 - 2 medium tomatoes, diced
17 - Sour cream, for topping
18 - Sliced avocado or guacamole (optional)
19 - Hot sauce (optional)

# Instructions:

01 - Whisk the flour, baking powder, and salt together in a large bowl. Add the warm water and stir until a shaggy dough forms, adding water one tablespoon at a time if it looks dry. Turn out and knead gently for about 1 minute until smooth. Cover and rest for 15 minutes.
02 - Pour vegetable oil about 2 inches deep into a wide, heavy pot or deep skillet. Heat over medium-high until the oil reaches 375°F (190°C). Clip a thermometer to the side of the pot to monitor the temperature throughout frying.
03 - Divide the rested dough into 4 to 6 balls. Flatten each by hand or with a rolling pin to about 1/4 inch thick. Carefully lower one round into the hot oil. It should puff and sizzle immediately. Fry for about 2 minutes per side until golden brown. Drain on a wire rack. Repeat with remaining rounds, letting the oil return to 375°F between each batch.
04 - Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until browned with no pink remaining, about 6 to 8 minutes. Season with cumin, garlic powder, onion powder, salt, and pepper. Drain excess fat if needed.
05 - Stir in the drained pinto beans and chopped roasted green chile. Pour in the beef broth, reduce heat to medium-low, and simmer for 5 to 8 minutes until the mixture thickens slightly and the flavors meld.
06 - Place a piece of fry bread on each plate. Spoon a generous amount of the beef-bean-green chile mixture over the top. Add shredded cheese right away so it begins to melt from the heat. Top with lettuce, diced tomato, and sour cream. Serve immediately.

# Good to know:

01 - Best assembled and eaten right away. The fry bread softens quickly once topped, so don't pile on toppings until everyone is ready to eat.
02 - Adjust heat level by using mild or hot green chile, or by adding a diced jalapeño to the beef while it browns.

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