Indulge in a culinary fiesta with our Taco Braid Recipe—a mouthwatering twist on traditional tacos that’s sure to become a family favorite. This creative dish features seasoned ground beef, crisp lettuce, juicy tomatoes, and gooey cheese, all wrapped in a flaky, golden-brown crust. Whether you’re hosting a casual gathering with friends or simply craving a flavorful meal, this Taco Braid is a guaranteed crowd-pleaser. Join us as we dive into the delightful world of Tex-Mex cuisine and uncover the secrets to crafting this delectable dish.
Ingredients:
Meat:
- 1 lb Ground beef
Produce:
- 1/2 cup Onion, chopped
- 2 cups Romaine lettuce, chopped
- 1 Tomato, diced
Condiments:
- Taco sauce
Baking & Spices:
- 3 tbsp Homemade taco seasoning
Oils & Vinegars:
- 2 tbsp Olive oil
Bread & Baked Goods:
- 1 Refrigerated pizza crust
Dairy:
- 2 tbsp Butter, melted
- 1 cup Fiesta blend shredded cheese
- Sour cream (for serving)
Liquids:
- 1/2 cup Water
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or grease it lightly to prevent sticking.
- Cook Ground Beef: In a skillet over medium heat, heat olive oil. Add chopped onions and cook until translucent. Add ground beef and taco seasoning. Cook until beef is browned and cooked through, breaking it apart with a spoon as it cooks. Once cooked, remove from heat and set aside.
- Prepare Pizza Crust: Roll out the refrigerated pizza crust on a lightly floured surface to form a rectangle. Using a sharp knife or pizza cutter, make diagonal cuts along the long sides of the rectangle, leaving a strip of uncut dough in the center. This will create strips that will be braided over the filling.
- Assemble Taco Braid: Spread a layer of taco sauce down the center strip of the dough. Spoon the cooked ground beef mixture evenly over the taco sauce. Top with chopped lettuce, diced tomatoes, and shredded cheese.
- Braid the Dough: To create the braid, fold the strips of dough over the filling, alternating sides and crossing them over each other in a crisscross pattern. Continue braiding until you reach the end of the dough. Tuck in any loose ends to seal the braid.
- Brush with Butter: Brush the top of the braid with melted butter for a golden finish.
- Bake: Carefully transfer the assembled braid to the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and cooked through.
- Serve: Remove the Taco Braid from the oven and let it cool slightly before slicing. Serve warm, with additional taco sauce and sour cream on the side for dipping.
Cook’s Notes and Variations:
- Customize Fillings: Get creative with your taco braid by adding your favorite fillings such as black beans, corn, jalapeños, or avocado.
- Homemade Taco Seasoning: For a homemade taco seasoning, combine chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper to taste.
- Vegetarian Option: Swap out the ground beef for plant-based crumbles or seasoned tofu for a vegetarian version of this recipe.
- Gluten-Free Version: Use a gluten-free pizza crust or make your own gluten-free dough using a blend of gluten-free flour.
Frequently Asked Questions (FAQs):
Q: Can I use store-bought taco seasoning instead of homemade? A: Yes, store-bought taco seasoning can be used as a convenient alternative. However, homemade seasoning allows you to adjust the flavors to your preference and avoid any additives or preservatives.
Q: Can I make the Taco Braid ahead of time? A: Yes, you can assemble the Taco Braid ahead of time and refrigerate it until ready to bake. Simply cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 24 hours. Bake as directed when ready to serve.
Q: Can I freeze leftovers? A: Absolutely! Allow the Taco Braid to cool completely, then wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before reheating in the oven until warmed through.
Keto and Low-Carb Versions:
- Keto Version: To make a keto-friendly version, use a low-carb pizza crust or make a fathead dough using almond flour and mozzarella cheese. Replace the taco sauce with a sugar-free salsa and omit the tomato. Serve with keto-friendly toppings such as avocado, shredded lettuce, and sour cream.
- Low-Carb Version: Reduce the amount of pizza crust used or substitute it with thinly sliced zucchini or eggplant for a low-carb option. Choose a low-carb taco sauce or make your own using tomato paste, spices, and a sugar substitute.
The Taco Braid is a fun and flavorful twist on traditional tacos that’s perfect for any occasion. With its flaky crust, savory filling, and gooey cheese, this dish is sure to satisfy even the pickiest eaters. Whether you’re serving it for a weeknight dinner or a weekend gathering, the Taco Braid is guaranteed to impress. So gather your ingredients, get braiding, and treat your taste buds to a Tex-Mex delight that’s as delicious as it is easy to make!
