Taco Braid – Super Lean 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.
- 1 canister refrigerated pizza crust
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1 lb. Lean Ground Beef
- 3 tablespoons Homemade Taco Seasoning
- 1/2 cup water
- 1 cup Fiesta Blend shredded cheese divided
- 1 to mato diced, plus additional for top, if desired
- 2 tablespoons unsalted 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 Lean Ground Beef and cook until brown.
- Add the Homemade Taco Seasoning and water and mix until well incorporated.
- Reduce heat to low and simmer for 5 - 7 minutes.
- Meanwhile, transfer the piece of parchment to your work surface.
- Place the pizza dough on the parchment and roll it so that it measures 10 X 15 - inches.
- With a pizza cutter, make slices 1 1/2 - inches thick and 3 - inches in along both long sides of the dough.
- Place the ground beef down the center of the dough.
- Cover the beef with 3/4 cup of 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 the remaining slices just until the last two.
- Fold the remaining end up and wrap the last two slices over it to secure.
- Gently brush the top and side with the melted butter.
- Sprinkle the remaining 1/4 cup of cheese on top.
- Transfer the parchment on to the rimmed baking sheet.
- Bake for 20 - 25 minutes, until golden brown.
- Allow to cool for 5 minutes before serving.
- Cover with chopped Romaine lettuce and additional tomato, if desired.
- Serve with sour cream and taco sauce.
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…
Find out what ingredients make the greatest tacos!
Today we went farther up a mountain than we did yesterday, but yesterday was more exciting because we actually saw our first (and hopefully our last) Rattlesnake.
We were on that trail behind those houses again with the dog up in front of us.
He stopped to check something out in a bush and we heard this strange noise. It sounded like sprinklers to me, but there aren’t any houses built where we were yet, so obviously, it wasn’t that. I hadn’t heard anything like that in the area before, so it was strange.
Brady didn’t do anything to it and backed away once again when we yelled to him. I have to say I was pretty impressed and I’d like to chalk it up to that Rattlesnake training he’d had when he was younger. Crisis averted!
That stinker was pretty darn difficult to spot. He blended in so nicely with the bushes and desert floor around him, but his rattle was so gosh darn loud. I wish I’d had my camera, but you’ve seen one picture of a Rattlesnake, you’ve seen them all. And like I said, hopefully, we won’t be seeing anymore.