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!