Description
This Taco Braid recipe is a fun twist on traditional tacos, with a flavorful filling wrapped in a flaky pastry crust. Perfect for a family dinner or casual entertaining.
Ingredients
Scale
For the Filling:
- 1 lb ground beef
- 1 packet taco seasoning
- ¼ cup water
- 1 cup shredded cheddar or Mexican blend cheese
- ½ cup salsa
For Assembly:
- 1 refrigerated pizza dough or crescent roll sheet
- 1 egg (beaten, for egg wash)
- 2 tbsp chopped green onions
- 2 tbsp chopped cilantro (optional)
- sour cream, guacamole, or extra salsa for serving
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cook the beef: In a skillet over medium heat, cook the ground beef until browned. Drain excess fat. Add taco seasoning and water, then simmer for 3–4 minutes until thickened. Stir in salsa and remove from heat.
- Prepare the dough: Roll out the pizza dough into a large rectangle on the prepared baking sheet. Cut slits 1 inch apart down both long sides, leaving the center third of the dough intact for filling.
- Fill and braid: Spoon the taco meat down the center of the dough. Top with cheese and green onions. Fold the strips over the filling, alternating sides to create a braid pattern. Tuck in the ends and brush the top with the beaten egg.
- Bake: Bake for 20–25 minutes until golden brown and cooked through. Let cool before slicing. Garnish with cilantro if desired.
- Serve: Serve with sour cream, guacamole, or extra salsa.
Notes
- You can use ground turkey or black beans for a lighter or vegetarian option.
- Add sautéed peppers, corn, or jalapeños for extra flavor.
- Leftovers reheat well in the oven or air fryer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 3g
- Sodium: 670mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 70mg
