Description
This Taco Braid is a delicious and fun twist on traditional tacos, combining seasoned ground beef, refried beans, cheddar cheese, and salsa all wrapped in a flaky pizza dough braid. Perfect for a quick weeknight dinner or a party appetizer, it’s easy to prepare and sure to be a crowd-pleaser.
Ingredients
Scale
Meat Filling
- 1 pound lean ground beef
- 1 packet (1 ounce) taco seasoning
- 1 cup water
Other Fillings
- 1 can (15 ounces) refried beans
- 2 cups shredded cheddar cheese
- 1/2 cup salsa
Dough
- 1 can (13.8 ounces) refrigerated Pillsbury Pizza Dough (or use homemade pizza dough)
Instructions
- Prepare the dough and cook the beef: Unravel the pizza dough and let it rest on a greased cookie sheet while browning the ground beef. In a large skillet over medium-high heat, cook the beef until browned. Drain the grease, then add the taco seasoning and 1 cup of water. Mix well and simmer on low heat for 5 to 10 minutes to allow the flavors to meld.
- Shape and cut the dough: Once the dough has rested and reached room temperature, shape it into a large rectangle on the cookie sheet. Using a pizza cutter or a sharp knife, cut one-inch strips down both long sides of the dough, leaving the center intact for the filling.
- Assemble the braid: Spread the refried beans evenly down the center strip of dough. Layer the seasoned ground beef over the beans, then drizzle the salsa on top. Sprinkle the shredded cheddar cheese evenly over the meat layer. Begin braiding by folding the cut dough strips over the filling alternately from each side, overlapping to create a braid effect.
- Bake the braid: Preheat the oven to 375°F (190°C). Bake the assembled taco braid for 20 minutes or until the crust is golden brown and cooked through.
- Cool and serve: Remove the braid from the oven and let it cool for 5 minutes before slicing. Serve warm and enjoy this flavorful, handheld taco masterpiece!
Notes
- You can substitute lean ground turkey or chicken for a lighter alternative.
- For a spicier kick, add chopped jalapeños or hot sauce to the salsa layer.
- Make sure the dough is at room temperature before cutting to prevent tearing.
- This recipe can be made ahead – assemble and refrigerate, then bake before serving.
- Use shredded Monterey Jack or a Mexican blend cheese if preferred.
