My husband and I live in Oklahoma and love Navajo tacos (known locally as Indian tacos), typically fried flat bread topped with refried beans, taco meat, lettuce, tomato and cheese.
One night when I made Ali's gluten-free hamburger buns, my husband commented that the bread would make a good bread for Indian tacos.
Tonight I made them into a gluten-free baked "fry" bread. They are incredibly tasty and filling and now my husband is wanting to try several other dishes with Ali's gluten-free hamburger bun recipe.
Linked to Miz Helen's Full Plate Thursday
Gluten Free Navajo Tacos /Fry BreadFor the baked "fry" bread without xanthan gum, I followed the directions for Ali's Gluten-Free Hamburger Buns, substituting 1:1 psyllium husk powder for the xanthan gum and didn't let the bread rise.
I simply spread it into flat rounds on a baking sheet and baked at 400 for 15 minutes.
Ingredients:4 baked "fry" bread rounds
1 lb ground beef
1 onion, diced
1 tablespoon garlic, minced
Taco Seasoning (recipe below)
1/2 cup water
1 - 15 oz can fat free refried beans
1 tomato, diced
Taco Seasoning:1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon onion powder
1 tablespoon garlic powder
1 tsp oregano
1/4 tsp crushed red pepper
1/2 tsp salt
1/4 tsp black pepper
Directions:1. Prepare baked "fry" bread according to directions on the gluten-free hamburger bun recipe.
2. Brown ground beef. Add onion and garlic and cook until onion is transparent. Add taco seasoning and water. Cook over medium heat until water evaporates.
3. Heat refried beans.
4. Top baked "fry" bread with refried beans, taco meat, lettuce and tomato.