Description
This Taco Braid recipe is a delicious, family-friendly twist on traditional tacos, wrapped in a warm, flaky pizza crust with seasoned ground beef, cheese, and fresh toppings. Perfect for weeknight dinners or casual get-togethers, this fun take on tacos will quickly become a household favorite!
Who is This Recipe For?
This recipe is ideal for taco lovers seeking an easy, crowd-pleasing meal that’s simple to serve and perfect for any occasion. It’s great for busy families, college students, and anyone looking for a quick yet tasty dish without too much prep work.
Why It’s Great
The Taco Braid combines the savory flavor of seasoned beef, creamy cheese, and fresh veggies in a convenient, handheld form. With minimal ingredients and easy preparation, it’s a fun way to enjoy classic taco flavors. Each slice of this braid is satisfying, portable, and ready to be customized with toppings like sour cream, taco sauce, or salsa.
Ingredients
- 1 canister refrigerated pizza crust
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1 lb lean ground beef (93% lean)
- 3 tablespoons taco seasoning mix
- 1/2 cup water
- 1 cup shredded cheese blend (Fiesta or Mexican blend), divided
- 1 tomato, diced (plus extra for garnish if desired)
- 2 tablespoons unsalted butter, melted
- 2 cups chopped Romaine lettuce
- Sour cream and taco sauce (optional, for serving)
How to Make Taco Braid
- Preheat and Prepare: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cook the Filling: Heat olive oil in a skillet over medium heat. Sauté the onion until softened, about 3-5 minutes. Add the ground beef and cook until browned, breaking it up as it cooks.
- Season the Meat: Stir in taco seasoning and water. Reduce heat to low and let it simmer for 5-7 minutes until the mixture thickens.
- Roll Out the Dough: Transfer the parchment paper to a flat surface and roll out the pizza dough into a 10×15-inch rectangle. Using a pizza cutter, make cuts 1½ inches apart and about 3 inches long along both long sides of the dough.
- Assemble the Braid: Spoon the ground beef mixture down the center of the dough. Sprinkle ¾ cup of shredded cheese over the beef, followed by the diced tomato.
- Braid the Dough: Starting at one end, fold the dough strips over the filling to create a braid, tucking each strip over the one before it. Brush the braid with melted butter and sprinkle with the remaining cheese.
- Bake: Transfer the braid on the parchment paper to the prepared baking sheet. Bake for 15-20 minutes or until the dough is golden brown.
- Serve: Let cool slightly, then slice and serve with chopped Romaine lettuce, sour cream, and taco sauce if desired.
Kitchen Equipment Needed
- Baking sheet
- Parchment paper
- Large skillet
- Rolling pin (optional)
- Pizza cutter or sharp knife
- Pastry brush
Storage
Store leftover taco braid in an airtight container in the refrigerator for up to 3 days. To reheat, place it in an oven or toaster oven at 350°F for 5-10 minutes until warm and crispy.
FAQ
Can I make this recipe with ground turkey instead of beef?
Yes! Ground turkey is a great alternative and will still taste delicious with the taco seasoning.
What other toppings can I add?
Feel free to add diced onions, bell peppers, or jalapeños. You can also top the finished braid with chopped cilantro or avocado slices.
Can I make this in advance?
Yes, you can prepare the filling ahead of time and refrigerate it. Assemble and bake just before serving for the freshest flavor.
Conclusion
The Taco Braid is a versatile, satisfying recipe that offers a delightful twist on taco night. With simple ingredients and minimal effort, it’s a go-to recipe for family dinners or casual gatherings. Serve it with your favorite toppings, and watch it disappear!
