Navajo Tacos with Green Chile

A Southwest Classic Made with Fry Bread and Savory Green Chile

Navajo Tacos are a beloved dish of the American Southwest, built on a base of golden, crispy fry bread and topped with seasoned meat, beans, cheese, lettuce, and vibrant green chile sauce. Though similar to Tex-Mex tacos, Navajo tacos are distinguished by their fry bread foundation and bold chile-forward flavors.

Green chile—especially New Mexico–style—is a defining element, adding warmth, earthiness, and depth without overwhelming heat. This dish is hearty, satisfying, and perfect for family meals, gatherings, or cultural food features.

Ingredients (Serves 6)

For the Fry Bread

3 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1¼ cups warm water (about 40°C / 105°F)
Vegetable oil for frying

For the Meat Topping

450 g (1 lb) ground beef
1 tbsp vegetable oil
1 small onion, diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
½ tsp black pepper
¾ tsp salt

For the Green Chile Sauce

1½ cups roasted green chile (Hatch or Anaheim), chopped
1 tbsp butter or oil
1 tbsp all-purpose flour
1½ cups chicken or beef broth
Salt to taste

Optional Toppings

Warm pinto beans
Shredded cheddar or Colby Jack cheese
Shredded lettuce
Diced tomatoes
Sour cream

Equipment Needed

Large mixing bowl
Heavy skillet or deep pan
Saucepan
Slotted spoon
Paper towels

Step-by-Step Instructions

1. Make the Fry Bread Dough (10 minutes)

In a large bowl, whisk together the flour, baking powder, and salt. Gradually add the warm water and mix until a soft dough forms.

Knead lightly for 2–3 minutes, just until smooth. Cover and let rest at room temperature for 20 minutes. This relaxes the dough and improves texture.

2. Cook the Green Chile Sauce (10–12 minutes)

In a saucepan over medium heat (160–170°C / 320–340°F stovetop equivalent), melt the butter. Whisk in the flour and cook for 1 minute.

Slowly add the broth, whisking constantly. Add the chopped green chile and simmer at 90–95°C (195–205°F) for 8–10 minutes, until slightly thickened. Season with salt. Keep warm.

3. Prepare the Meat Topping (10 minutes)

Heat oil in a skillet over medium-high heat (180–190°C / 355–375°F). Add the onion and cook for 3–4 minutes until softened.

Add garlic and cook for 30 seconds. Add ground beef, breaking it up as it cooks. Stir in cumin, chili powder, salt, and pepper. Cook for 6–8 minutes, until browned and fully cooked. Drain excess fat if needed.

4. Fry the Bread (15 minutes)

Heat vegetable oil in a deep skillet to 175–180°C (350–355°F).

Divide the rested dough into 6 equal balls. Flatten each into a disc about 15–18 cm (6–7 inches) wide.

Carefully place one disc into the hot oil. Fry for 1–2 minutes per side, until golden brown and puffed. Remove with a slotted spoon and drain on paper towels. Repeat with remaining dough.

5. Assemble the Navajo Tacos

Place a piece of hot fry bread on each plate. Top with:

Ground beef
Beans (if using)
Green chile sauce
Cheese
Lettuce, tomatoes, and sour cream

Serve immediately while the fry bread is crisp and warm.

Tips for Authentic Flavor

Use roasted green chile, not canned salsa verde
Keep fry bread soft inside and crisp outside—don’t overfry
Adjust green chile heat by mixing mild and hot varieties
Fry bread is best eaten fresh

Storage and Reheating

Fry bread is best the same day
Meat and green chile sauce can be refrigerated for up to 3 days
Reheat toppings gently on the stovetop at low heat

Final Thoughts

Navajo Tacos with Green Chile are a powerful example of Southwest comfort food—simple ingredients transformed into something deeply satisfying. The contrast of crisp fry bread, savory meat, and warm green chile creates a dish that’s bold, filling, and rich in tradition.