Easy Taco Braid Food

EASY TACO BRAID

Steps:

• In a skillet, brown the ground beef and then drain excess fat.
• Add the taco seasoning and 1/4 cup of water. Simmer for 5 minutes.
• While the meat is simmering, unroll the dough onto a sheet pan and press any perforations together so it's one continuous sheet of dough.
• Add the meat in a strip down the center of the dough, leaving about 2 inches on each side.
• Top with cheese.
• Cut the dough in 1" wide strips down both sides as shown above, using a pizza cutter.
• Lift one end up and fold it over the filling and then grab the strips from the sides one at a time and cross them over the filling in a braid-like pattern. Tuck any excess dough underneath, or use it to fill any empty looking spots.
• Bake at 350 for 15 minutes, or until golden brown on top.
• Remove from oven and sprinkle with more cheese if desired. Top with your favorite taco toppings and serve with sour cream and salsa!

TACO BRAID (+VIDEO)

Steps:

• In a large skillet over medium heat, brown and crumble ground beef. Drain excess grease.
• Add the taco seasoning and water and mix until well incorporated. Reduce heat to low and simmer for 5 - 7 minutes until thickened.
• Preheat oven to 375 degrees F. Place the refrigerated pizza dough on a large piece of parchment paper roll out the dough so that it measures 10 X 15 inches.
• With a pizza cutter (or sharp knife), make slices (1 -1/2 inch thick and 3 inches long) along both long sides of the dough.
• Place refried beans into microwave-safe bowl and microwave for about 45 seconds until soft enough to spread. Evenly spread refried beans down the center of the dough.
• Top beans with seasoned ground beef down the center of the dough.
• Evenly spread salsa on top of ground beef. Then add shredded cheese and 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.
• Carefully transfer the parchment onto a large, rimmed baking sheet. Bake for 20 - 25 minutes, until golden brown.
• Allow to cool for 5 minutes before serving. Cover with chopped lettuce and tomato, if desired. Serve with sour cream and taco sauce.

TACO BRAID

Steps:

• 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.

TACO BRAID

Steps:

• In a large bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup water; let stand for 5 minutes. Add the butter, milk powder, egg, salt, remaining sugar and water and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., In a large skillet, cook beef and mushrooms over medium heat until meat is no longer pink; drain. Stir in tomato sauce and taco seasoning. Set aside 1 tablespoon beaten egg. Stir remaining egg into beef mixture. Cool completely., Punch dough down. Turn onto a lightly floured surface; roll into a 15x12-in. rectangle. Place on a greased baking sheet. Spread filling lengthwise down center third of rectangle. Sprinkle with cheese and olives., On each long side, cut 1-in.-wide strips about 2-1/2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal and tuck under. Cover and let rise for 30 minutes., Brush with reserved egg. Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.

TACO BRAID

Steps:

• Preheat your oven to 375 degrees.
• In a large skillet over medium heat, cook the ground beef until no longer pink. Drain the fat. Stir in the taco seasoning and the salsa. (Do not add water.) Set aside.
• Spread the crescent roll dough out on a silicon mat or parchment paper and place that on a baking pan. Leaving three inches in the middle, make cuts down the side of the dough an inch apart on both sides.
• Spread the beef mixture down the middle of the braid. Top with 1 cup of the cheddar cheese. Take a strip of dough from one side and fold it over the middle mixture. Then take a strip from the other side and fold it over the middle. Continue down the dough, alternating sides until it is completely folded over.
• Pinch the ends of the dough to keep the filling inside while it bakes.
• Sprinkle the remaining cheddar cheese over the top of the braid.
• Bake for 20 to 25 minutes so that the top is nice and golden brown.
• Let stand about 10 minutes before topping with your favorite taco ingredients, cutting into it, and serving.

EASY TACO BAKE

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir in taco seasoning.
• Preheat oven to 350 degrees F (175 degrees C). Spray an 8x10-inch baking dish with cooking spray.
• Spread crescent roll dough into the bottom of the prepared baking dish; spoon refried beans onto dough. Layer ground beef over refried beans. Wrap edges of crescent roll dough over ground beef.
• Bake in the preheated oven until dough is golden brown, 10 to 15 minutes. Sprinkle with Cheddar cheese and lettuce.

TACO BRAID RECIPE - (4.6/5)

Steps:

• 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. Add the 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.

EASY TACOS

Steps:

• Cook the beef in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat. Season with salt and black pepper.
• Stir the soup in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the soup is reduced, stirring often.
• Divide the beef mixture among the taco shells. Top with the lettuce, tomato and cheese.

TACO BRAID

Steps:

• In a mixing bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup water; let stand 5 minutes.
• Add butter, milk powder, egg, salt and remaining sugar and water. Stir in enough flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about one hour.
• In a skillet, cook beef and mushrooms over medium heat until meat is no longer pink; drain. Stir in tomato sauce and taco seasoning. Set aside 1 tablespoon beaten egg. Stir remaining egg into beef mixture. Cool completely.
• Punch down dough. Turn onto a lightly floured surface; roll into a 15x12 inch rectangle. Place on a greased baking sheet.
• Spread filling lengthwise down center third of rectangle. Sprinkle with cheese and olives.
• On each long side, cut 1 inch wide strips about 2 1/2 inches into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal and tuck under. Cover and let rise for 30 minutes.
• Brush with reserved egg. Bake at 350 degrees for 20-25 minutes or until golden brown. Remove from pan to a wire rack.