Taco Braid Recipe 465 Food

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:

• 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.

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

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:

• 1. Brown hamburger meat in skillet until no longer pink. Drain fat and return to pan. Add Rotel tomatoes and taco seasoning. Cook for 5 minutes or until all liquid is absorbed. Allow meat mixture to cool slightly and stir in1 1/2 cups of cheese.
• 2. Roll out crescent rolls vertically, do not separate and seal perforations. Spread taco meat down center of crescent rolls. Cut 10 strips on each side of the dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip on turn. Continue alternating strips to form a braid
• 3. Bake at 375 for 15-20 minutes - until lightly browned.
• 4. Top with sour cream and salsa and alittle shredded 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.