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Navajo fry bread tacos top golden, puffy fry bread with seasoned beef, lettuce, tomatoes, and cheese. This high protein family meal blends Native American and Southwestern traditions in a delicious fusion.
In a large bowl, combine all-purpose flour, baking powder, and 1/2 tsp salt. Stir in the milk gradually until a sticky dough forms, adjusting with a bit more milk if needed for cohesion.
Turn the dough onto a floured surface and knead lightly until just smooth (about 2 minutes). Divide the dough into 6 equal pieces, shaping each into a ball; cover and rest for 15 minutes.
Heat the canola oil in a deep skillet over medium-high heat to 350°F. While the oil heats, roll each dough ball into a 6-inch round, about 1/4-inch thick.
Carefully lay one dough round into the hot oil. Fry for 1-2 minutes per side, flipping once, until puffed and golden. Drain on paper towels. Repeat with all pieces.
For the topping, brown ground beef in a large skillet over medium-high heat, breaking it apart. When no longer pink, add chili powder, garlic powder, cumin, remaining salt, and black pepper. Cook for 2-3 minutes until fragrant. Drain excess fat if necessary.
To assemble, top each fry bread with a scoop of seasoned beef, then layer with lettuce, tomatoes, and sprinkle with cheddar cheese. Serve warm.
