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Taco Braid Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 5 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

Description

This Taco Braid is a delicious and visually appealing Mexican-inspired dish that combines seasoned ground beef, creamy sour cream, cheese, and fresh tomatoes wrapped in a flaky pizza crust braided to perfection. Perfect for a fun family dinner or party appetizer, it’s easy to prepare in just 35 minutes and serves 5 people.


Ingredients

Scale

For the Taco Braid

  • 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
  • 1 cup chopped tomatoes (divided as ½ cup for filling, ½ cup for garnish)
  • 1 cup shredded lettuce
  • 1 tablespoon olive oil


Instructions

  1. 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 to prepare for baking the taco braid.
  2. Prepare Taco Meat: In a skillet over medium heat, brown the ground beef. Drain any excess grease for a healthier result. Add the taco seasoning and ½ cup water to the skillet, then simmer until the mixture thickens, about 5 minutes. Remove from heat and allow it to cool slightly to avoid melting the dough.
  3. Prepare Pizza Crust: Unroll the pizza crust onto the prepared baking sheet. Use a rolling pin to gently roll it out into a 10 x 15-inch rectangle. Use scissors to cut 1½-inch strips approximately 1 inch apart down both long sides of the rectangle, leaving the center section uncut for the filling.
  4. Assemble Taco Braid: Spoon the slightly cooled taco meat evenly down the center of the crust rectangle. Spread sour cream on top of the meat, then sprinkle with grated cheese and ½ cup chopped tomatoes to layer the filling.
  5. Create the Braid: Carefully fold the dough strips over the filling, alternating sides and crossing them to form a braid pattern. Bring the ends at the top and bottom over the filling and pinch to seal the braid securely.
  6. Bake: Brush the top of the braid with olive oil to promote browning and crispness. Bake in the preheated oven for 18-22 minutes, or until the crust is golden brown and cooked through.
  7. Finish and Serve: Let the taco braid cool slightly after baking. Top with shredded lettuce and the remaining ½ cup chopped tomatoes for freshness. Serve with optional Mexican toppings like salsa, guacamole, and extra sour cream for added flavor.

Notes

  • You can substitute ground beef with ground chicken or turkey for a lighter version.
  • Feel free to add jalapeños or chopped onions to the taco meat for extra flavor.
  • Pre-cooked or homemade pizza dough works well if you prefer not to use refrigerated dough.
  • Allow the meat filling to cool before assembling to prevent the dough from getting soggy.
  • Serve with your favorite Mexican sides such as rice, beans, or a fresh salad.