Taco Braid – ground beef seasoned with taco seasoning, covered with shredded cheese and tomatoes and wrapped in a braided pizza dough. It’s a fun and different way to eat a taco!
We’ve all heard of tacos. Whether it’s a regular taco, a fish taco recipe, or any type of taco your heart desires. But, this recipe takes it one step further. Introducing, the taco braid!
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Today I have for you, the illustrious Taco Braid! The video and pictures say it all. You have your meat, cheese, lettuce, tomatoes and the pizza dough. Pretty easy checklist if you ask me! So, here’s your go-to for taco Tuesday.
Watch this quick video on how to make it!
We eat tacos quite a bit around here because they’re easy and I like to make my own Homemade Taco Seasoning instead of buying the packets at the store. This time, I decided to change things up a bit and do something similar to our favorite Spinach Pepperoni Bread.
Check out these other great taco recipes from other bloggers around the web:
One Pot Cheesy Taco Skillet from Sweet C’s Designs
Oven Baked Tacos from Cook Crave Inspire by Spend with Pennies
Copycat Meximelts from Life with the Crust Off
Taco French Bread Pizza from Life in the Lofthouse
Huevos Rancheros Tacos from Diethood
The braid was super easy to make and delicious to eat, so I’m sure it’s something the whole family will enjoy.
Place a package of refrigerated pizza dough onto a sheet of parchment that will fit a rimmed baking sheet and roll it out so that it’s 10 X 15 inches. Make sure you use the parchment. It makes it so much easier to transfer the braid from your work surface to the baking sheet. Ask me how I know…
Next, use your cut slices into the long sides of the dough, making them 1 1/2 inches thick and 3 inches in. You’ll be placing your ingredients down the middle.
Now, fold one end up and take the first two slices and fold them over to hold the end in place. Repeat with the dough slices, folding them over each other until just before you reach the last two at the opposite end.
Fold the remaining end up and wrap the last two slices over it. Spread the melted butter over the top and sprinkle with cheese.
Look at that beauty! Really, don’t be intimidated. Pre-made pizza dough, some really great ingredients and you’ve got yourself a beautiful and delicious dinner. Or, if you want to go a step further you can make your own homemade pizza dough.
I think the family will be pleased.
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Use these items to make your Taco Braid – my favorite parchment paper, pizza cutter, and basting brush.
- parchment paper
- 1 refrigerated pizza crust
- 2 tablespoons olive oil
- ½ cup chopped onion
- 1 lb. ground beef
- 3 tablespoon Homemade Taco Seasoning
- ½ cup water
- 1 cup Fiesta Blend shredded cheese divided, or you can use your favorite. Plus additional for serving, if desired.
- 1 tomato, diced plus additional for topping, if desired
- 2 tablespoons butter melted
- 2 cups chopped Romaine lettuce
- sour cream and taco sauce for serving if desired
- Prepare a rimmed baking sheet by lining it with parchment.
- Preheat oven to 375 degrees F.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 3-5 minutes. Add the ground beef and cook until brown. Pour in the water and homemade taco seasoning and mix until well incorporated. Reduce heat to low and simmer for 5-7 minutes.
- Transfer the piece of parchment to your work surface and using a rolling pin, roll out the pizza dough so that it measures 10 x 15-inches. With a knife or pizza cutter, make slices 1½ inches thick and 3 inches long down both long sides of the dough.
- Leaving about an inch at the top and bottom, place the ground beef down the center of the dough. Cover the beef with 3/4 cup of the cheese, and then add the diced tomato.
- Beginning at one end of the braid, fold the end up and wrap the first two slices over to secure it. Repeat the wrapping with opposite slices just until the last two. Fold the end up and wrap the last two slices over it to secure.
- Gently brush the top and sides with the melted butter. Sprinkle the remaining 1/4 cup of cheese on top.
- Transfer the braid on the parchment to the rimmed baking sheet. Bake for 20-25 minutes, until golden brown. Allow to cool a few minutes before serving. Cover with chopped Romaine lettuce, additional tomato and cheese, if desired. Serve with sour cream and taco sauce.
Did you make this recipe?
Share it with me on Instagram and make sure to follow me on Pinterest for more recipes.
I rate everything I make on a scale of 1 – 4 with 4 being the best and this Taco Braid earned 4 rolling pins. As I said, it was delicious and I really think your family will enjoy it. Mine certainly did.
The kids will have fun eating it and it will be a great dish to take to a party.
If you like this Taco Braid, then you’ll LOVE…
Homemade Taco Seasoning
Crockpot Taco Chicken
Comments & Reviews
Jeanne R. Klein says
I made this for dinner last night with roasted rotisserie chicken as opposed to beef. It was absolutely wonderful and is on my list to make again. Thanks for a simple and delicious recipe
Yay, Jeanne, I’m so glad you liked it! You’ve got a great way of thinking because this braid with some shredded chicken is next on my list. Great minds think alike, hunh? 😉
Jeanne Klein says
Jeanne Klein, I have since then made this braid with a few other variations that were delicious. We did shredded chicken, bell peppers, onions, and alfredo sauce topped with shredded parm. Also we did apple pie filling, walnuts, raisins , cinnamon, and sugar with a drizzle of cream cheese frosting.
All great ideas, Jeanne! I’ve got a shredded chicken one I’m planning as well, but that apple pie one sounds especially delicious. Thanks for letting me know!
Oh that sounds outstanding with the chicken. I will def have to try it. Thanks for the idea!
I’m loving the ground beef in your tacos, Lynne. It’s really mouthwatering. I am hoping that you will not be encountering anymore rattlesnake during your hiking.
We made this last night and it was sooo delicious! Definitely a keeper and it would be a great party food. Thanks!
Jasmine, that’s so awesome to hear. Thank you so much for your comment!
This looks good – wondering if I can assemble, wrap and freeze, then defrost in the fridge overnight and pop in the oven when I get home. Has anyone tried this method?
Diane, I have not frozen it before baking, but I know some of my readers have and they’ve said it’s worked ok. If you try it, I’d love to hear your feedback as well!
Samantha Whitson says
Hi There Lynne~ Thanks so much for an easy fun dinner idea! Do you offset the cuts in the dough on purpose or does it matter much for the braiding/filling containment?
Also, a big and GIGANTIC THANK YOU for the link to Zaycon!! I have been talking for years about wishing there was such thing as a meat co-op! Can we say BRILLIANT?!! Yes, I think we can. When I lived in the Northwest I would go in on sides of beef, half a pig etc. with family members. It’s been a very long time since we have been able to take part in anything like that and this is even better.Have already placed my first order, after further research into the company etc., and cannot begin to tell you how thrilled I am-except I think you may be getting the idea:) ~also, I have already raved about and sent it out to everyone I know, which is not the norm for me at all. THAT’S how thrilled I am!
Last, but not least, another thanks for the perfect blend for taco seasoning. I usually just throw together some combination of whatever spices I happen to grab, so having an actual measured guideline of ingredients is awesome. I refuse to pay what they want for the store packets-good grief, they’re ridiculous!
Hope you’re having a wonderful week, God bless you and your family~
Samantha, I am SO excited to read your comment and so sad that it’s taken me so long to respond. I apologize.
The cuts of the dough don’t have to be exact, but you do want to try to make them as even as possible so that there won’t be any huge gaps when it’s baking as some filling could tend to spill out.
You are very welcome for the Zaycon link. I have been pretty excited about that company as well for the past few years as the products have been great, the prices as well as the convenience. Thanks for spreading the word to your friends, too!
I appreciate your comment about the taco seasoning as well. It’s so much easier to have it on hand and know exactly what you’re putting into it as opposed to that store bought stuff. And yes, it IS expensive. I just hate not having one of those packets available when I decide to make a last minute dinner with taco seasoning.
Thank you so very much for your comment and taking the time to write. I wish you and your family the very best in 2016! Hugs!
Tanalyn pfeil says
How many servings does this make?
Tanalyn, I’ve found that it will serve 4 – 6 people.
This is a tasty recipe I have made it for years. I got it from my pampered chef cook book
Debbie Creed says
I cant wait to try it. This would be great for a Christmas Brunch with sausage, eggs and cheese
Thanks so much, Debbie! You must have read my mind, I’ve actually been working on a recipe just like that and will hopefully have it available in an ebook in the next month, so be on the lookout for it!
Doris Styles says
If you make it with sausage, eggs, and cheese…be sure to drizzle some real maple syrup on top of it before you close it up to bake. YUM.
That’s a great idea, Doris! Yum is right!
Yes and it was still good
Hope Van Leeuwen says
I made this tonight… Added red kidney beans and garlic to the meat mixture. It was a hit even with my picky eaters. This will be made again in my house and I even posted it in my Facebook group! Thank you for sharing it!
Hope, thank you SO much for letting me know! That’s so awesome to hear and I appreciate you taking the time to leave me a comment. It’s always a plus when we can get our finicky ones to eat. Thanks for sharing it in your group, too!
we always add kidney beans to our taco meat…and sometimes a can of rotel also.
Christiana Gbadebo says
Please sent a daily update of 365daysobakingand more
Christiana, you can sign up for my newsletter on the right hand side of the page. Also, be on the lookout in the New Year for a new and improved newsletter as well. 🙂
I haven’t cooked or baked in a long long time, and this was the first thing I did and it came out great. Only downside was that I used diced tomatoes out of a can, so they made the bread a bit soggy but otherwise it turned out great. Will definitely make it again. Now I’m just looking over the rest of your site for other recipes to try out on my family.
I used to bake and cook when I was younger and loved it, but now with 3 kids, work, etc. it’s hard to find the time. My wife usually does the cooking (and does it well) so it’s a nice break for her.
Steve!!! That’s SO awesome to hear and precisely why I now do what I do and I LOVE that you left a comment. THANK YOU!
Browse away, I have plenty of recipes to try and there will be plenty more to come as well.
So glad to hear you enjoyed the braid and happy to hear that you’re back in the kitchen – the whole family will benefit and you’re giving life to an old love and enjoy the journey.
Thanks for letting me know!
The video is awesome and so is the recipe!
Thanks so much, Brenda. It was fun to make the video, but more fun to eat the braid! 😉
This is soooo good! I just made it and my husband and I are enjoying it right now. A big hit with us both! Thanks for sharing the recipe!!
I’m SO happy to hear that! Thanks so much for letting me know. It’s a good thing when a recipe comes along that everyone enjoys equally – a new menu item!
This is one sensational recipe, making this one soon.
Thanks so much, Laureen! Enjoy it.
Lynne this is pure genius and the video is so professional thank you thank you xoxo
Taco Tuesdays just got kicked up a few notches! Love this!
Lauren Gaskill | Making Life Sweet says
Totally drooling over here! This is a great dinner or party idea!
This would be a great super bowl meal – love the flavors!
Thanks, Denise! It is perfect to feed those hungry football crowds!
Andrea Hites says
Lynne, I have been making taco braid for years. I have always made it with homemade bread and it is wonderful. Using pizza dough sounds very convenient. I will give it a try!!
Thanks, Andrea! I love using homemade dough as well. The use of the pre-made pizza dough makes it great when you’re pressed for time.
Kathy White says
I was wondering if the canister of refrigerated pizza dough is the same as the biscuit style tube that is by the biscuits? Thanks!
It is in the same kind of canister, Kathy. I’ve also found balls of refrigerated pizza dough at my grocery store, but I find it easiest to use the kind in the canister as it’s already rectangular in shape and doesn’t take much more effort to make it larger.
Thanks for asking!
Brenda C. says
I always crockpot a roast with taco seasoning. I can’t stand cilantro but I know a friend uses it when cooking the meat. Those who love cilantro swear by this. I shred the cooked roast, then place that meat in a fry pay with a jar of salsa until the liquid is reduced and that is the filling I use. It is so much better than hamburger beef.
That’s a great idea, Brenda! I’ll have to try that next time.
You aren’t alone in your distaste for cilantro. My daughter can’t stand it and neither can my husband.
This was delicious. I put a layer of cheese, the taco meatwith onion, another layer of cheese and then braided. Spread melted butter on top and cheese, Baked for 25 minutes and then cut into 8 pieces. Served with lettuce, tomato, sour cream, and taco sauce. My family all wanted more.
The only issue I had was that I didn’t have parchment paper so I used waxed paper, it stuck and I had to peel off paper from the entire bottom, maybe if I would have sprayed it with Pam it wouldn’t have stuck.
Sounds great, Melissa! Thanks for letting me know. Yes, I would definitely use the parchment next time or if you don’t have that, go with some tin foil – less likely those will stick.
I’m so glad you all enjoyed it!
Stumbled across your site and had to try this taco braid! A HUGE hit with my boys – this will become one of our ‘go-to’ meals. I too used canned tomato but drained it first. Next time, I’ll put a fine layer of salsa under the diced tomato for a little more kick.
That’s so awesome to hear, Shelagh! Thanks for letting me know. I love the additions you made to it as well. I’ve made the Denver Scrambled Braid here on the blog and I’ve got more braid recipes in the works, so be watching for them!
I love Taco Recipes
Megan @ MegUnprocessed says
Those veggies looks great!
Thanks so much, Megan! Can’t have a Taco without the veggies, right?
The video is awesome …
STACY SHEFFIELD says
I have everything but the pizza dough stocked right now, although I do have the refrigerated pie crusts. Any ideas on the substitute? Am thinking of trying it for a quick lunch on this rainy day.
You could definitely use the refrigerated pie crusts instead of the pizza dough and make it into a ring as opposed to a braid. Follow my directions for the stuffing. I would place one crust on the bottom and use another one for the top. Assemble the filling in a circle about an inch and a half from the outer edge and leave a circle in the middle, so that you can seal the inner portion of the circle and outer edges. Also, make sure to cut even slits in the top of ring so that you have vents. Does this make sense?? I wish I could draw you a picture of what I mean! haha
Here’s a link to kind of give you an idea of how you’d make it. Enjoy it!
I just made this and it’s baking now. I’m sure it will taste yummy, but I must say, the dough was a bear to work with. It was darn near impossible to use a rolling pin to roll it out, it kept sliding all over. It made me frustrated. The dough is so flimsy to start with, and then to try and shape it, was not easy. It stuck to the parchment paper. I even used a little flour. It looks pretty in the oven and it smells good. I just wish the dough didn’t have to be such a pain. Any suggestions if I try this recipe again?
I’m sorry, Kim. I’ve had that issue many times as well. The dough is so good at retreating back to its’ original form after you think you’ve rolled it. It’s like one step forward and two steps back.
Unfortunately, I don’t have a great suggestion for you. Perhaps try letting the dough rest so it isn’t as cold. I found this article that might be of help: http://www.thekitchn.com/how-can-i-get-my-pizza-dough-t-150596
I use corn meal instead of flour to roll out dough and stretch it works very well
Donna Currie says
Thought you might be interested in this use of your recipe: http://damnkitchen.com/taco-braid
Thank you, very much for letting me know, Donna I appreciate it!
Made this tonight, added refried beans under taco meat, added a can of green chilies and fresh diced jalapeño and onion to taco meat! Was awesome thank you for the great idea for dinner!
Yay, Amy!! I’m so glad you liked it and great idea for the substitutions. It sounds delicious!
I just made a cheeseburger version. I have one child who is meat and cheese only, so I browned ground beef with some salt and pepper and laid it out on the dough. I covered it with shredded cheese and on two-thirds I added ketchup, mustard, and chopped dill pickles. SO GOOD and so easy! Big hit at my house
Five of the six most poisonous critters live around here and I’m terrifed of all of them so I spend very little time outside. Aside from the rattler’s tell, they all have a vile odor they put out when threatened so if you’re going to be working in flower beds sniff around first. Should dogs or cats get bitten get them to the vet ASAP, they can survive after massive doses of anti-biotics.
Tacooooss! Another recipe worth trying! Thanks for sharing this!
This looks so delicious! I have been baking a lot these days, I will make sure to make this taco braid for my family on the weekend. Thank you so much for sharing this recipe!
Wow tacos in bread! People who are in keto diet should have and try this. Avocado can be added to this also!
Ghulam Mohyudin says
It was perfect the first time. I learn so much from you as well! Keep it up great post. GMD Recipes
Can this recipe be made ahead and frozen? Just thaw and bake? Thank you!
I have not done that, but I think you should be able to. To thaw, I would suggest leaving it in the fridge overnight. Enjoy!
Never tried this or even heard this Taco Braid before but seems delicious truly, love to make some thing new . So this one will be my next recipe, thanks for sharing with us.
This Taco bread recipe seems so delicious and amazing , will love to try this one . My little one gonna love this . Thanks for sharing this one.
Thank you, Alishka! Enjoy it!
SANDRA MORRISSEY says
Could you use pie dough or puff pastry
Sandra, even though I have not used either of those to make the Taco Braid, I know some people have used puff pastry with great success. I’m not sure about the pie dough. I’d love to hear your feedback if you use either of those.
This looks delicious! Thank you for sharing. I’m going to make it this weekend. I’m a baker so I think I will make it with Puff Pastry.
Your Taco Braid Recipe looks delicious. I will be making it soon, I’m going to use Bob’s Redmill 1 to 1 Baking Flour since it is gluten free. I will let you know how it turns out. If you have already used a gf method please share it. I have also shared your recipe on my Wellness For You in the 21st Century FB page. I like to share with my followers about fun and delicious recipes for meal planning and that can help with healthy eating plans.
Wow so yummy hubby went back for seconds. I had to cook it longer than the recipe called for to get golden. I added a tbsp of tomato paste and a splash of white wine but I cooked it down then drained the meat to avoid a soggy crust. I served it with nacho chips to help to pick up the filling.. mine didn’t come out as pretty but sure was delicious.
I was very pleased to find this website. I wanted to thank you for your time for this wonderful post!! I definitely enjoy reading it and I have you bookmarked to check out new stuff you blog post.
Sharon Ruth says
I didn’t add onions to mine. This was yummy! And very easy to make.
Kevin Dobbins says
Made this tonight. DELICIOUS! Looks like a new Taco Tuesday tradition for us! (I have pix. Why can’t I post pix???)
Kevin, I absolutely LOVE hearing that, thank you!! And thank you so much for the recipe rating, too! ❤️
I would LOVE to see your pictures!! You can message me on Instagram, and I’ll be able to see them there and would love to share it to my story: https://www.instagram.com/365daysofbaking/
Or, if you saw this post on the 365 Days of Baking Facebook page, you can leave your pictures there in the comments and I’ll be sure to look for them tomorrow:
I’ll watch for them!!
Yummy – nice twist on taco meat.
Karen, thanks so much for your feedback! I really appreciate it and am so glad you enjoyed it!
Added rotel, garlic, and cilantro . Garnished with sour cream and avocado!!! Delicious
Karla, thank you so much for your feedback and rating! I really appreciate it! I’m so glad you enjoyed it!
It was a hit with my family. Hubby had a second serving. It was easy to make and it was delicious.
Hi this looks delicious but where I live there’s no frozen pizza dough, is there a recipe for the dough that I can make at home?
Rhonda, I have a recipe for pizza dough here: https://www.365daysofbakingandmore.com/homemade-pizza-dough-recipe/
It makes enough to make 3 Taco braids! Enjoy!
My dad and I love tacos, and we knew we had to try this recipe! It turned out absolutely delicious and it was super easy to make. We also recommend enjoying the finished product with a side of tortilla chips!
Can this be made using puffed pastry?
Yerry, you most definitely can. I have not made it with puffed pastry, but many of my followers have and they like it a lot that way, too.
Euromillones comprobar says
Great recipe. Thanks for sharing.