Taco Braid Recipes

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:

• 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.