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  • Writer's pictureAmanda Davis

Grilled Navajo Tacos – 9 WW Points

I love Indian fried bread.  This recipe included a recipe for a healthier version that’s cooked on an indoor grill.  I used our George Foreman and this stuff was really good.  Forget all the taco stuff on top.  The bread was amazing.  Definitely a winner in my book!

Grilled Navajo Tacos Makes 6 servings – 9 WW Points each


Grilled Fry Bread 2 cups all-purpose flour, plus more for rolling out the dough 2 tablespoons powdered milk 2 teaspoons baking powder 1 teaspoon coarse salt 2 tablespoons vegetable shortening (e.g., Crisco) 2/3 cup hot water, or more as needed 2 to 3 tablespoons vegetable oil, or 2 to 3 tablespoons butter, melted

Filling 1 lb. ground bison 1 onion, chopped 1 can pinto beans, drained 1/2 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon cumin 1/8 teaspoon black pepper Dash cayenne pepper

Toppings Shredded lettuce Tomatoes, chopped Grated cheddar cheese Sour cream Green onions, chopped


In a mixing bowl, combine the flour, powdered milk, baking powder and salt.  Cut in the shortening with a pastry blender or two knives; the mixture should be the texture of cornmeal.  Add enough water to create a soft, pliable dough.  Turn the dough onto a lightly floured work surface and knead it for 5 minutes.  Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.

While the dough is resting, brown the ground beef and onion in a large sauté pan over medium-high heat.  Drain the fat.  Add beans, garlic powder, salt, cumin, black pepper and cayenne pepper.  Cover and simmer for 10-15 minutes.  Keep warm while you prepare to grill the fry bread.

Divide the dough into 6 equal pieces and roll each piece into a ball.  Working on a lightly floured cutting board, roll a ball into a thin disk 5″ to 6″ in diameter.  Place the disk onto a lightly floured baking sheet, then repeat with the remaining pieces of dough.  Keep the rolled-out dough covered with a damp cloth (I used a damp paper towel) until you are ready to grill it.

Preheat the panini grill to high heat.

Brush the top of each disk with oil.  Place 1 to 2 of the disks oiled side down onto the bottom grate.  Keep the lid open (closing the lid will result in a very dense flatbread).  Brush the top side of the dough with oil.  After about 3 minutes the bread will start to puff and blister and the bottom will become golden brown.  Turn the bread with tongs and grill the other side for another 3 minutes.

The fry breads are best served immediately – pile on the filling and toppings and enjoy!

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