Asparagus and morel mushrooms are both in season in the spring and go great together. This dish of asparagus and mushrooms in risotto is the ideal way to combine these two tasty ingredients.
| Prep Time: | 15 mins |
| Cook Time: | 19 mins |
| Additional Time: | 15 mins |
| Total Time: | 49 mins |
| Servings: | 6 |
| Yield: | 6 tacos |
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup warm water
- 1 pound ground beef
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (1.25 ounce) package chili seasoning (such as McCormick®)
- vegetable oil (such as Crisco®) for frying
Instructions
- Mix flour, baking powder, and salt together in a large bowl. Pour in water; stir dough until just combined. Cover with plastic wrap and let rest, about 15 minutes.
- Heat a large skillet over medium heat. Add ground beef; cook and stir until browned, about 5 minutes. Drain off grease. Stir in pinto beans, diced tomatoes with their juices, and chili seasoning until well-blended. Simmer until chili flavors combine, 10 to 15 minutes.
- Grease your hands lightly with oil and pinch off a piece of dough about the size of a baseball. Press it with your palms into a round about 4 inches in diameter and 1/2-inch thick. Repeat with remaining dough.
- Heat oil to a depth of 2 to 3 inches in a deep fryer or large saucepan. Fry dough rounds in batches until well-browned, puffy, and cooked through, 2 to 3 minutes per side. Drain on paper towels.
- Divide fry bread among serving plates while still hot. Spoon chili mixture on top.
Nutrition Facts
| Calories | 425 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 5 g |
| Protein | 21 g |
| Saturated Fat | 5 g |
| Sodium | 1127 mg |
| Sugars | 3 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Recipe amounts seem to be incorrect. Way too much water. I made it the first time, runny enough to pour. Tossed it, remade it with less water, still runny. Gave up and found a new, better fry bread recipe. What a waste of my ingredients.
I added about a quarter cup of milk to the warm water because I did not have any powdered milk and the recipe turned out fantastic. First time making this dish and it was loved by all! Thanks
Super easy and delicious! I added chipotle peppers to give the dish a more smoky flavor.
This was soooo good and soo easy ! I will definitely make this for my family again !
Super easy. Great results. We loved it. Load it up and enjoy.
i love it but dont ever call Navajo Tacos ….Fry BrEaD TaCos ever again!!!!
I love navajo tacos, and I’m always looking for the perfect recipe! I liked this one a lot! The dough was nicely stretchy and fried very well. The end result was a little tough — we couldn’t easily cut into it with a knife…not a problem for the kids, as they just picked it up with their hands 🙂 I think, though, that the ratio of flour to baking powder to water may be off. Thanks for the recipe!