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Homemade navajo taco on a plate. Made with homemade fry bread, ground beef and bean filling, lettuce, tomatoes, olives and sour cream. - 1

Ingredients

  • 1 Tbsp olive oil
  • 3/4 cup yellow onion, diced
  • 2 cloves garlic finely minced
  • 1 lb lean ground beef
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1 (15 oz) can dark red kidney beans, drained and rinsed
  • 1 (14.5 oz) can petite diced tomatoes*
  • 1 (4 oz) can diced green chilis (mild if preferred)
  • Salt and pepper, to taste

For serving

  • Romaine or Iceberg lettuce, chopped
  • Shredded cheddar or Monterey Jack cheese
  • Roma tomatoes, diced
  • Sour cream
  • Sliced black olives and chopped cilantro (optional)

Instructions

  • Heat olive oil in a 12-inch non-stick skillet over medium-high heat. Add onions and saute 2 minutes, add garlic and saute 20 seconds. Scoot mixture to the side then crumble beef into skillet.
  • Season with salt and pepper and cook stirring occasionally and breaking up beef when stirring, until beef has browned and cooked through. Drain fat from beef and return to skillet.
  • Stir in chili powder, cumin, paprika, kidney beans, canned diced tomatoes and green chilis then season mixture with salt and pepper to taste.
  • Cover and simmer for 10-15 minutes (if you used the tomato sauce you can add in a few tbsp of water to thin a little if needed).
  • Using a slotted spoon, spoon mixture over prepared fry bread, then top with lettuce, cheese, tomatoes and sour cream (and any of the other optional toppings listed). Serve immediately.

Notes

  • *If you want a less juicy filling you can drain the canned tomatoes.

  • *An 8 oz. can of tomato sauce can be used in place of canned tomatoes in a pinch.

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