Description
Taco Braid is a fun and flavorful twist on traditional tacos. This dish features a braided pizza crust filled with seasoned ground beef, cheese, and sour cream, topped with fresh lettuce and tomatoes. It’s perfect for a quick weeknight dinner or a casual gathering with friends.
Ingredients
Scale
- 1 (14-ounce) tube refrigerated pizza crust
- 1 pound ground beef (or chicken/turkey)
- 1 (1-ounce) package taco seasoning
- ½ cup water
- ½ cup sour cream
- ½ cup grated cheese
- ½ cup chopped tomatoes (1/2 cup for filling, 1/2 cup for garnish)
- 1 cup shredded lettuce
- 1 tablespoon olive oil
Instructions
- Preheat Oven:
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or foil, or spray it with non-stick spray.
- Prepare Taco Meat:
- In a skillet, brown the ground beef over medium heat. Drain any excess grease. Add the taco seasoning and ½ cup water to the skillet, simmer until thickened (about 5 minutes). Remove from heat and let cool slightly.
- Prepare Pizza Crust:
- Unroll the pizza crust onto the prepared baking sheet. Roll out the dough to approximately a 10 x 15-inch rectangle. Using scissors, cut 1½-inch strips about 1 inch apart along each side of the rectangle, leaving the center part uncut.
- Assemble Taco Braid:
- Spoon the slightly cooled taco meat down the center of the crust. Top with sour cream, then cheese, and ½ cup of chopped tomatoes.
- Create the Braid:
- Fold the strips of dough up over the taco filling, alternating sides and crisscrossing them to form a braid pattern. Bring the top and bottom of the dough over the filling and pinch to seal.
- Bake:
- Brush the top of the braid with olive oil. Bake in the preheated oven for 18-22 minutes, or until the crust is golden brown.
- Finish and Serve:
- Allow the taco braid to cool slightly. Top with shredded lettuce and the remaining ½ cup of chopped tomatoes. Serve with your favorite Mexican toppings like salsa, guacamole, and additional sour cream.
Notes
- Ensure the taco meat is not too hot when assembling to avoid melting the cheese prematurely.
- For extra crispiness, you can brush the crust with a little more olive oil before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main dish
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1/5 of the baked taco braid
- Calories: 561 kcal
- Sugar: 2g
- Sodium: 618mg
- Fat: 41.5g
- Saturated Fat: 21g
- Unsaturated Fat: 21.5g
- Trans Fat: 0 g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 95 mg