Navajo Tacos with New Mexico Green Chile

Navajo Tacos with New Mexico Green Chile bring together the bold, comforting flavors of the Southwest in a dish that is both hearty and deeply satisfying. Built on warm, pillowy fry bread, these tacos deliver a perfect balance of textures—soft, crisp, savory, and fresh. The combination of seasoned ground beef, earthy beans, and vibrant green chile creates a topping that feels rustic and authentic, while the fresh garnishes add brightness to every bite.

At the heart of this recipe is the green chile, an ingredient synonymous with New Mexican cuisine. Its distinctive heat and roasted flavor infuse the meat mixture with complexity and character. Whether you use chopped green chile or a smooth green chile sauce, the result is a warm, aromatic base that soaks beautifully into the fry bread without overwhelming it.

The fry bread itself transforms the dish from a simple taco into an unforgettable meal. Light, slightly chewy, and subtly crisp at the edges, it holds the toppings perfectly while contributing its own comforting flavor. When warmed just before serving, it becomes the ideal vessel for the savory mixture piled high on top.

Navajo tacos are wonderfully adaptable and inviting. Some families prefer them loaded with cheese and beans, others with plenty of fresh lettuce and tomatoes. No matter how you top them, they remain a beloved dish that celebrates Southwestern tradition and homestyle cooking. Serve them hot for a meal that satisfies from the first bite to the last.

Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

• 4 fry bread rounds (store-bought or homemade)
• 1 lb ground beef
• 1 cup New Mexico green chile (chopped or sauce)
• 1 small onion, diced
• 1 clove garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 can (15 oz) pinto or red beans, drained
• 1–1 1/2 cups shredded cheddar cheese
• 1 cup shredded lettuce
• 1–2 tomatoes, diced
• Optional: sour cream, salsa, or hot sauce

Instructions

1. In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat.
2. Add the diced onion and garlic, cooking until softened and fragrant.
3. Stir in the cumin, chili powder, salt, pepper, and green chile. Simmer for about 5 minutes to blend the flavors.
4. Add the drained beans and continue simmering until the mixture slightly thickens.
5. Warm the fry bread in a skillet or a low oven until soft and heated through.
6. Spoon the green chile meat mixture generously over each piece of fry bread.
7. Sprinkle shredded cheddar cheese over the hot meat so it melts slightly.
8. Finish with shredded lettuce, diced tomatoes, and any additional toppings. Serve immediately while warm.

Variations

• Substitute ground turkey or shredded chicken for the beef.
• Add roasted corn for a touch of sweetness and texture.
• Use pepper jack cheese for a spicier, bolder flavor.
• Add sautéed bell peppers for extra color and depth.
• Serve with red chile sauce instead of green chile for a different Southwestern profile.

Tips

• Warm the fry bread just before topping to keep it soft yet lightly crisp.
• If the meat mixture becomes too thick, add a splash of broth or water.
• For extra richness, stir a small amount of the cheese directly into the hot meat mixture.
• Prepare the toppings ahead of time so the tacos assemble quickly while everything is warm.
• Leftover meat makes an excellent filling for burritos, tostadas, or breakfast hash.