Navajo Tacos Recipe

Bring a taste of the Southwest to your table with this mouthwatering Navajo Tacos recipe made with Navajo Fried Bread from Red Rock Grill in Zion National Park.

Recipe courtesy of The National Parks Cookbook by Linda Ly (Harvard Common Press).

CHILI INGREDIENTS

• 2 tablespoons (30 ml) olive oil
• 1 yellow onion, diced
• 1 pound (454 g) lean ground beef
• 2 tablespoons (15 g) chili powder, plus more as needed
• 1 tablespoon (7 g) ground cumin, plus more as needed
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon ground black pepper, plus more to taste
• 1 (28-ounce, or 794 g) can diced tomatoes, drained
• 1 (15-ounce, or 425 g) can kidney beans, rinsed and drained
• 1 ½ cups (390 g) salsa (use your favorite brand)
• ½ cup (8 g) chopped fresh cilantro

TACOS INGREDIENTS

• 12 Navajo Fry Breads
• 2 cups (85 g) shredded lettuce
• 2 cups (360 g) diced Roma tomatoes
• 1 cup (160 g) diced red onion
• 1 cup (115 g) shredded Monterey Jack cheese
• 1 cup (115 g) shredded cheddar cheese
• Sour cream for serving
• Salsa for serving
• Guacamole for serving

INSTRUCTIONS
To make the chili: Place a large saucepan over medium-high heat and drizzle in the oil. Add the onion and cook for 2 to 3 minutes until soft and translucent. Add the ground beef, sprinkle it with the chili powder, cumin, salt and pepper and cook for 5 to 7 minutes until browned, stirring frequently to break apart the meat.

Stir in the tomatoes, kidney beans and salsa and simmer for 30 to 40 minutes until the mixture is reduced to a chili-like consistency, reducing the heat, as needed, to maintain a simmer. If the chili is too thick, add a little water. Adjust the seasonings to your preference as it cooks. Once the chili is done, stir in the cilantro.

To make the tacos: Arrange the fry bread on plates and top each with a few spoonfuls of chili, lettuce, tomato, red onion, Monterey Jack and cheddar. (Save any leftover chili to eat later.) Serve with sour cream, salsa and guacamole on the side.

Servings: Makes 6 tacos