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Taco Braid

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Taco Braid is a fun twist on taco night featuring seasoned ground beef and melted cheddar cheese wrapped in braided pizza dough and baked until golden. It’s crispy, cheesy, and perfect for slicing and sharing.

Ingredients

1 pound ground beef

1 (1 ounce) packet low sodium taco seasoning

1/4 cup salsa

1/4 cup water

1 (13.8 ounce) tube refrigerated pizza crust

1 1/2 cups shredded cheddar cheese

1 egg

1 tablespoon water (for egg wash)

Optional toppings: sour cream, taco sauce, shredded lettuce, avocado, diced tomatoes

Instructions

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. In a skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks. Drain excess grease.
  3. Add the taco seasoning, salsa, and 1/4 cup water to the skillet. Stir well and cook until the mixture thickens and becomes bubbly. Remove from heat.
  4. Unroll the refrigerated pizza dough onto the prepared parchment paper and gently press it into a rectangle.
  5. Sprinkle 1 cup of shredded cheddar cheese down the center of the dough, leaving space on both sides.
  6. Spoon the taco meat mixture evenly over the cheese layer.
  7. Sprinkle the remaining 1/2 cup shredded cheddar cheese over the meat.
  8. Using a knife or pizza cutter, cut strips about 1 inch wide down both sides of the dough, creating about 12 strips per side.
  9. Fold the strips over the filling, alternating from one side to the other to create a braided pattern.
  10. Whisk the egg with 1 tablespoon water in a small bowl to make an egg wash, then brush it over the dough.
  11. Bake for 22–25 minutes, or until the braid is golden brown and cooked through.
  12. Allow the braid to cool slightly, then slice and serve warm with optional toppings.

Notes

  • You can substitute ground turkey or shredded chicken for the ground beef.
  • Add corn, black beans, diced tomatoes, or olives to the filling for extra flavor and texture.
  • Use pepper jack or a Mexican cheese blend for a spicier version.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a 325°F oven for about 10 minutes to keep the crust crispy.

Nutrition

Find it online: https://recipesbyjanet.com/taco-braid/