Taco Braid Recipes
TACO BRAID
This pretty braided sandwich loaf is a winner! My daughter entered the recipe in a state 4-H beef cooking contest and won a trip to the national competition. It seems to rate tops with most folks who taste it.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 12-16 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 154 calories, Fat 5g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 328mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein.
TACO BRAID
This super easy Taco Braid is ground beef seasoned with taco seasoning, covered with shredded cheese and tomatoes wrapped in a braided pizza dough. It's a fun and different way to eat a taco, and perfect for Taco Tuesdays or even Game Days!
Provided by Lynne Feifer
Categories Main Course
Time 45m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 508 kcal, Carbohydrate 35 g, Protein 23 g, Fat 31 g, SaturatedFat 13 g, Cholesterol 81 mg, Sodium 790 mg, Sugar 6 g, ServingSize 1 g, TransFat 1 g, Fiber 2 g
TACO BRAID
This Taco Braid is only five ingredients, making it a really simple and easy dinner. This is perfect for picky eaters and makes a great appetizer too!
Provided by Lisa Longley
Categories Main Course
Time 50m
Number Of Ingredients 6
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.
TACO BRAID
Submitted to Taste of Home by Lucile Proctor, whose daughter, after entering in a state 4-H beef cooking contest, won a trip to a national competition with the recipe. This is a fun recipe to make with the kids. Makes a great dinner with a green salad. I haven't tried making the dough in a bread machine but am sure it would work well, too.
Provided by LonghornMama
Categories Breads
Time 2h45m
Yield 12 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 213.8, Fat 8.7, SaturatedFat 4.1, Cholesterol 70.1, Sodium 308.2, Carbohydrate 20.5, Fiber 1, Sugar 3.7, Protein 12.8
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