Breakfast Navajo Taco Recipes

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BLUE CORN BREAKFAST TACO



Blue Corn Breakfast Taco image

Provided by Food Network

Time 12m

Yield 4 Servings

Number Of Ingredients 11

4 Mission® Artisan® Blue Corn Tortillas
¼ cup Low-sodium black beans
4 Eggs, large
1 tbsp Skim milk
Salt and black pepper as needed
Non-stick cooking spray as needed
2 tsp. Olive oil
2 tsp. Garlic cloves, minced
4 cups Baby spinach leaves
1 oz. Aged cheddar cheese, shredded
2 tbsp. Pico de gallo

Steps:

  • 1.Place black beans in microwave-safe bowl and reheat in microwave.
  • 2.Combine eggs, milk and season with salt and black pepper as desired; whisk until well combined. Coat small non-stick saute pan with cooking spray and place over medium heat. Add egg mixture and scramble. Remove from heat and sprinkle shredded cheddar cheese over top; keep warm.
  • 3.Place second medium non-stick saute pan over medium heat, add olive oil and minced garlic; saute for 1 minute. Add spinach and toss with heat-resistant spatula until spinach is dark green and slightly wilted.
  • 4.Heat four Mission® Artisan® Blue Corn Tortillas according to package directions and place on a flat work surface. Divide scrambled egg evenly among tortillas, layer with garlic sauteed spinach, and use a slotted spoon to divide beans evenly over top. Finish each with pico de gallo; serve immediately.

BREAKFAST IN A TACO



Breakfast In A Taco image

Provided by Food Network

Categories     main-dish

Time 1h20m

Number Of Ingredients 10

2 tablespoons canola oil, divided
4 CHI-CHI'S® Fajita Style wheat tortillas
2 cups pepper and onion hash browns
2 cups pepper and onion hash browns
1 tablespoon butter
6 eggs, lightly beaten
1/2 cup finely sliced green onions, divided
2/3 cup crumbled queso fresco cheese, divided
Salt and freshly ground pepper
1 cup CHI-CHI'S® Salsa Verde

Steps:

  • 1.Heat oven to 375°F. Brush oil on both sides of each tortilla. Carefully press tortillas into flour, shallow 2-cup ovenproof dishes. Bake 15 minutes or until golden and crispy. Let cool in ramekins. 2.In large skillet, heat remaining oil over medium heat. Add hash browns. Cook 10-15 minutes or until golden brown, stirring occasionally. 3.In medium skillet, melt butter over medium heat. Add eggs, 1/3 cup green onions, 1/3 cup queso fresco, salt and pepper. Cook 3 minutes or until eggs are just set, stirring occasionally. 4.Spoon hash browns into tortilla shells. Top with scrambled eggs, salsa, remaining green onions and remaining queso fresco.

NAVAJO TACOS



Navajo Tacos image

A traditional Indian fry bread topped with a chili-style meat and bean mixture and taco-type toppings like shredded Cheddar cheese, chopped lettuce, and sour cream. A family favorite. Serve the leftovers as dessert with honey, butter, or sugar and cinnamon.

Provided by IMATECHGIRL

Categories     Main Dish Recipes     Taco Recipes     Fry Bread Taco Recipes

Time 49m

Yield 6

Number Of Ingredients 9

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

Steps:

  • 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 424.9 calories, Carbohydrate 44.7 g, Cholesterol 47.3 mg, Fat 17.7 g, Fiber 4.7 g, Protein 21 g, SaturatedFat 4.7 g, Sodium 1127.1 mg, Sugar 2.9 g

NAVAJO TACOS



Navajo Tacos image

Make and share this Navajo Tacos recipe from Food.com.

Provided by Leta8076

Categories     Beans

Time 1h

Yield 10 serving(s)

Number Of Ingredients 16

4 -5 cups flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup instant milk
2 cups water
1 1/2 lbs ground beef
1 onion, chopped
3/4 teaspoon garlic salt
1 can pinto beans
grated cheese
salsa
lettuce
tomatoes
onion
sour cream
green onion (whatever sounds good)

Steps:

  • To make fry bread: Mix dry ingredients.
  • Stir in water.
  • Knead dough lightly; cover and let rest 15 minutes.
  • Heat 1" vegetable oil in a 10" skillet.
  • Pinch off dough in small amounts and pat dough into thin 8" circles.
  • In the hot oil, quickly brown on both sides.
  • Drain on paper towels.
  • To make filling: Brown ground beef and onion, drain.
  • Add beans and garlic salt.
  • Simmer 10- 15 minutes.
  • To Serve: Spoon filling onto frybread.
  • Top with grated cheeses, salsa, lettuce, onion, or whatever sounds good.

NAVAJO TACOS



Navajo Tacos image

my husband grew up in bluff utah and this is his most favorite meal, everytime he comes home on leave this is the first meal i have to make for him

Provided by mistylin 2

Categories     Lunch/Snacks

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 13

4 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons powdered milk
2 (8 ounce) cans cooked chili (i use homemade)
2 cups shredded lettuce (approximate)
1 cup diced onion (approximate)
1 cup diced tomato (approxiate)
2 cups shredded cheese (approxiate)
2 -3 cups lard or 2 -3 cups oil, for frying the bread
sour cream (optional)
avocados (optional) or guacamole (optional)
salsa (optional)

Steps:

  • mix dry ingredients together in large bowl, add 1 1/2 cups hot water, mix well(i use my hands) dough should be soft and pliable, cover with plastic wrap and let sit for at least an hour.
  • form dough into small balls and pat out on floured surface.
  • in hot oil fry bread on both sides til nice and golden brown.
  • ( a cast iron skillet is best for the frying, but any heavy duty skillet will work).
  • top fry bread with chili, cheese, lettuce, tomatoes, onions, and any other taco ingredient that you like.
  • Enjoy!
  • the fry bread also makes awesome sandwiches!

NAVAJO TACO



Navajo Taco image

This is a quick and easy and appeals to adults and kids alike. Our daughter, Nellie, introduced us to this easy meal this summer while visiting us in our RV. We like spicy foods, so I use Herdez Brand Salsa (in the 7 oz. can), but feel free to substitute Mild. If you've never tried Herdez, it's available at most Walmarts nation wide.

Provided by BakinBaby

Categories     Beans

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 lb ground beef
1 cup salsa (canned, we use Herdez)
16 ounces refried beans
1/2 teaspoon garlic powder
2 cups longhorn cheese (grated)
2 cups iceberg lettuce (shredded)
1 cup salsa (for garnish)
4 (8 inch) flour tortillas
oil
black olives (optional) or green onion (optional)

Steps:

  • Brown ground beef & drain.
  • Heat refried beans, salsa, garlic powder in a large saucepan, add drained ground beef.
  • Fry flour tortillas in oil until light golden brown, drain.
  • Spread fried tortillas with meat mixture, top with lettuce & cheese.
  • Garnish with black olives and or green onions and salsa.

Nutrition Facts : Calories 709.2, Fat 36.4, SaturatedFat 18.9, Cholesterol 116.9, Sodium 1922.4, Carbohydrate 56.4, Fiber 10.2, Sugar 6.2, Protein 40.1

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