A lighter take on the classic Navajo tacos.
I’ve teamed up with Butterball for this week’s recipe. One of our favorite things to get at the State Fair (which is happening this week!) are the Navajo Tacos. Oooh, they’re so good! Easy to make at home too.
Turkey fry bread tacos
Some call it Fry Bread, and some call them Navajo Tacos. Either way they are delicious!
FOR THE TURKEY MIXTURE
- 1 pound ground Butterball Turkey browned
- 1/3 cup tomato paste
- 3 tablespoons powdered Fajita mix
- 3 tablespoons salsa
- 1 15.5 ounce can pinto beans, with the liquid
- 1 cup shredded cheddar cheese
- 2 cups shredded iceberg lettuce
- 2 cups fresh diced tomatoes
- sour cream
FOR THE FRY BREAD
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 4 cups oil for frying or as needed
In a large skillet, over medium-high heat, cook the ground turkey. Add Fajita seasoning mix, tomato paste, salsa and pinto beams. Simmer until thick about 10 minutes. Cover, and keep warm while you prepare the fry bread.
For the fry bread, stir together the flour, baking powder, and salt. Stir in milk, and mix with a fork until the batter sticks together. Let dough rest for 10 minutes. Divide the dough into about 6-8 balls. On a floured surface, pat dough balls until they are about ¼ inch thick.
Heat about 1-2 inches of oil in a large, deep heavy skillet to 375 degrees F Fry bread flats in the hot oil until golden, then turn and brown other side. Drain on paper towels.
Top fry bread with ground turkey mixture, lettuce, tomatoes and cheese. Then top with salsa, onions, jalapeños, and sour cream as you like it.
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!
I hope you try them at home!
For more great turkey recipes, visit Butterball.com.
*Disclaimer: This is a sponsored post with Butterball.com. As always all opinions are completely my own. I’m thrilled to be working with them.