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Navajo Tacos (made with scones)

A classic Navajo Tacos recipe with a rich bean and beef mixture served on homemade fried scones. Top with cheese, lettuce, tomatoes, and other favorite toppings for a complete meal.

Ingredients

Bean Mixture

  • 3 cups dry pinto beans soaked overnight
  • 1 pound ground beef
  • 1 medium onion diced
  • 1 (15oz.) can tomato sauce
  • 3 Tablespoons chili powder
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 3 Tablespoons all-purpose flour to thicken, if needed
  • salt to taste

Scones

  • 1/2 teaspoon active dry yeast
  • 2 1/4 cup warm water divided
  • 1/4 cup butter melted
  • 1 cup granulated sugar
  • 3 cups all-purpose flour or more as needed
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon baking soda
  • 1 1/3 teaspoons baking powder
  • oil for frying

Toppings

  • shredded cheese
  • shredded lettuce
  • tomatoes diced
  • sliced olives
  • sour cream
  • salsa

Instructions

  • Make the Bean Mixture

    Cook soaked beans in a pot with enough water to cover for 3 hours, or until tender. Add salt toward the end of cooking.
    In a separate skillet, brown the ground beef with onion, garlic, chili powder, and cumin.
    Stir in the tomato sauce and cook briefly.
    Sprinkle in the flour and stir to thicken the sauce slightly.
    Add the beef mixture to the cooked beans. Adjust seasoning to taste. Keep warm until ready to serve.

    2. Make the Scones

    Dissolve yeast in 1/4 cup of warm water and let it proof for 5–10 minutes.
    In a large bowl, mix remaining 2 cups warm water, melted butter, and sugar. Stir in yeast mixture.
    Gradually add 3 cups flour and knead lightly. Cover and let dough rise until doubled.
    Punch down dough, then add salt, baking soda, and baking powder. Add more flour as needed until dough is no longer sticky.
    Pull off pieces approximately 3 inches in size. Pat each piece back and forth until flat and round.
    Heat oil in a skillet over medium heat and fry each scone for 2–3 minutes per side, until golden brown.
    Scones can be stored in the refrigerator for up to 2 weeks before frying.

    Assemble Navajo Tacos

    Place a fried scone on a plate.
    Spoon the bean and beef mixture over the scone.
    Add desired toppings such as shredded cheese, lettuce, tomatoes, olives, sour cream, or salsa.
    Serve warm and enjoy!

Notes

  • Beans can be cooked in a slow cooker if preferred.
  • Dough can be made ahead and refrigerated; fry just before serving.
  • For a vegetarian version, omit the beef and increase the beans and seasonings.
  • Use mild or hot chili powder depending on your family’s spice preference.
  • You can also substitute 3 cans of pinto beans, drained.  
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