We first flipped the script on “Taco Tuesday” with a super delicious Mexican Lasagna recipe from Bronner’s Flavorful Favorites. And now we’re doing it again with this mind-blowing Navajo-style Taco Bake recipe. It features a deep-dish style crust with crunchy corn chips and all your favorite tasty toppings.
So, NO! When I say this taco bake recipe is “mind-blowing”, I don’t think I am being dramatic! Anyone who is as serious about their tacos, as I clearly am, has high-standards — to be sure!
So why am I so confident this taco bake deserves — nay, NEEDS to be featured at your next Taco Tuesday?! (Or Wednesday, or Thursday, or Friday, or Saturday, or Sunday, or Monday …) Allow me to explain:
- Well, first and foremost because it just is!
- Because if you can’t decide between pizza or tacos, this Navajo-style taco bake has got your back with a deep dish, delicious crust!
- And lastly, because just like my MIL’s Cheesy Potato Recipe, this taco bake reminds me of my first, and absolute favorite recipe of hers, made only on special occasions Navajo Tacos.
To elaborate on that last point, as a result of military life, my in-laws experienced life around the globe. So it was during their deployment in Lawton, Oklahoma where my MIL learned to make Navajo Tacos. She was taught by “a true Commanche Indian, and sister in the Lord”.
Confession. I tried Taco Bell’s Chalupas as a substitution for when cravings hit. Because let’s face it … No matter how awesome one’s MIL is, it’s not likely you’ll get Navajo Tacos, at will, every week. Am I right?! And taco lovers, I’m sure, can relate — these cravings can hit HARD and without warning!
Bronner’s Flavorful Favorites
While Taco Bell got me through in those early days, the truth is, I much more prefer a home-cooked meal. Bronner’s Flavorful Favorites Cookbook collection features over a combined 800 recipes. This means you just may find some of our staff’s takes on some of your favorites, too!
Additionally, you can make a fully-rounded meal that is sure to be your family’s next flavorful fav! With a full spectrum to choose from, recipe categories include:
- Appetizers & Beverages
- Soups & Salads
- Vegetables & Side Dishes
- Main Dishes
- Breads & Rolls
- Cookies & Candy
- This & That
Deep-Dish Taco Bake Recipe
This Navajo-style taco bake recipe comes together a bit more quickly than my MIL’s recipe. But where it cuts on time, it doesn’t cut on flavor! One of the great things about this taco bake is that you can tailor it to your tastes! Try swapping regular corn chips for one of your favorite flavorful brands like Fritos® or Doritos®.
And on that note, let’s take a TIME OUT to answer a very important question …
The Great Doritos® Debate … Nacho or Cool Ranch?!
(Let us know which Doritos® win in the comments below!)
Ok, now that that is settled … let’s continue on!
Try substituting ground turkey or chicken in place of ground beef if you’re watching your red meat in-take. And include add-ins like refried or black beans for extra protein.
Additionally, you can create a smorgasbord of tasty toppings at your taco bar to accompany this Taco Bake. Try taco toppings like:
- Fresh Avocado
- Sour Cream
- Green Onions
- Fresh Salsa (We’ve been spoiled with this home-made Uncle Bob’s Smoky Mountain salsa recipe from my SIL. It’s now the only acceptable salsa in our household.😂)
Furthermore, I plan to make this recipe again trying out a GF flour and dairy-free cheese variation for those with food sensitivities.
So without further ado, here’s the only taco bake recipe you’ll ever need, from Bronner’s 1st Edition of Flavorful Favorites:
- 1 lb Lean Ground Beef
- ½ cup Onion chopped
- 1 pkg Taco Seasoning or 2 tbsp homemade mix
- ¾ cup Water
- 1¾ – 2 cups All-Purpose Flour
- 1 pkg Quick Rising Yeast approximately 2¼ tsp
- 1 tbsp Sugar
- 2 tsp Onion finely chopped
- ¾ tsp Salt
- 2/3 cup Water 105°F
- 2 tbsp Olive Oil
- ½ cup Corn Chips* crushed
- 1 cup Cheddar Cheese shredded
- 1 cup Lettuce shredded
- 1½ cups Tomatoes chopped
- Brown the ground beef and onion; stir in the taco seasoning and water and simmer for 25 minutes.
- In a medium mixing bowl, combine 1 cup flour, yeast, sugar, onion and salt; mix well.
- Add warm water and olive oil and mix until smooth.
- Stir in the corn chips and enough of the remaining flour to make a stiff batter.
- Spread dough into a well greased 10-inch pie pan, forming a rim around the edge. Cover and allow to rise for 10 minutes.
- Spread the meat mixture over the dough. Bake at 375°F for 30 minutes or until the edge is crisp and a light golden brown.
- Remove from the oven. Sprinkle cheese, lettuce and tomatoes on top and serve immediately.