This is a great recipe because it uses Pillsbury biscuits. So easy! For a more authentic Native American fry bread try this recipe. This meal is a fun twist on tacos just like my taco casserole or taco-stuffed avocados. You’ll have to try them both next!

School is now in session and so easy and delicious dinners are a must! It gets pretty hectic after the kids get home from school. And I can’t believe how much homework they get now! My older boys spend at least an hour an a half, and my kindergartener even gets some too! These Navajo tacos have been a lifesaver. So simple to put together and the entire family loved them! I loved using Pillsbury biscuits as the fry bread for these Navajo tacos. (Although if you’re up for the challenge, making homemade fry bread is always a winner!) They turned out perfectly, and were so simple to make. The best part about these Navajo tacos is that each family member can add their favorite toppings. My little one had two and begged me to make them every week. I am okay with that because of how tasty these turned out! You’ll want to make this family-favorite recipe again and again.

Layer on your favorite toppings and be sure to pile them high for the BEST Navajo taco. Top it off with some salsa, guacamole and even Mexican Rice for a complete meal. Note: for each ingredient below, exact measurements can be found in the recipe card at the end of the post.

Ground Beef: I used lean ground beef here! If you want something leaner you can always go for ground turkey instead. Feel free to use your favorite protein here! Ground pork, shredded chicken, or even tofu crumbles will also work. Taco Seasoning: Homemade taco seasoning or packaged seasoning works well with these tacos. Use your favorite or whatever you have on hand! Water: Adds moisture to the beef mixture. Chili with Beans: Mix the chili beans in with the beef creating a thick and hearty taco topping. Pillsbury Grand Original Biscuits: This acts as the fry bread dough. Simply flatten and then create a taco out of it. Cooking Oil: For frying the biscuits in.

Toppings

Black Olives: Use a can of sliced olives and add them to the topping of the tacos. Sour Cream: Add a dollop for a light and creamy taco taste. Avocados: Cut up into long slices or chop into squares so your Navajo tacos have some (delicious) healthy fats. Tomatoes: Dice them up or use Roma or cherry tomatoes! You could also use pico de gallo for a different twist. Lettuce: So your tacos have some crunch. Cheddar Cheese: Shredded and sprinkled on top of your Navajo tacos.

How to Make Navajo Tacos

It’s SO simple and the perfect weeknight recipe. Everyone in your family will be begging for more! The pillowy bread and savory toppings are just too good of a combination.

Toppings: Add all your favorite toppings that you love. Mix and match vegetables and meats to your liking. Add some chorizo or even buffalo chicken for a fun switch-up! You can also add a drizzle of your favorite sauce, like this cilantro lime sauce! Frying Bread: Before frying your bread, lay flat then cut a line in the center of each biscuit. This will keep it from curling in the oil and will stay flat for your taco toppings. You’ve got to give it room to expand to puffy deliciousness! Oil Temperature: It is best to keep your oil at a constant temperature. The best temperature is around 250-300 degrees Fahrenheit. If the temperature becomes too low the bread will be tough and not soft like a cloud. Opposite of that though it will become too hot and can easily burn on the outside while the inside does not cook. Fry Bread for Dessert: If you have leftover fry bread, top it with sweet toppings for dessert! Cinnamon sugar or a dollop of honey butter are both great options.

Fry Bread: Store in an airtight bag at room temperature for up to 3 days. Taco Meat: Store in a sealed airtight container in the fridge for 3-4 days.

Taco Pizza

35 mins

Taco Stuffed Shells

1 hr

Delicious Taco Pie

55 mins

Walking Tacos

20 mins

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