Yesss, Taco Braid is fun and delicious 🌮🥖
Here’s an easy, cheesy Taco Braid that’s perfect for dinner, parties, or game night.
Taco Braid
Ingredients (serves 4–6)
- 1 lb ground beef (or ground turkey)
- 1 packet taco seasoning
- ½ cup water
- 1 can (8 oz) refrigerated pizza dough or crescent dough sheet
- 1–1½ cups shredded cheese (cheddar, Mexican blend, or Colby-Jack)
- ½ cup crushed tortilla chips (optional, for crunch)
Optional toppings (for serving):
- Sour cream
- Salsa
- Lettuce
- Tomatoes
- Jalapeños
Instructions
- Preheat oven:
- 375°F (190°C). Line a baking sheet with parchment paper.
- Cook the taco meat:
- Brown ground beef in a skillet over medium heat. Drain excess fat.
- Stir in taco seasoning and water. Simmer 2–3 minutes until thick.
- Let cool slightly (important so dough doesn’t get soggy).
- Prepare the dough:
- Roll dough into a rectangle on the baking sheet.
- Using a knife or pizza cutter, cut 1-inch strips down both long sides, leaving the center intact.
- Assemble the braid:
- Spread taco meat down the center of the dough.
- Sprinkle cheese and crushed tortilla chips over the meat.
- Braid the dough:
- Fold strips over the filling, alternating sides, to form a braid.
- Tuck ends underneath.
- Bake:
- Bake 20–25 minutes until golden brown.
- Rest and serve:
- Let cool 5 minutes before slicing.
- Serve with sour cream and salsa on the side.
Tips & Variations
- Add-ins: Black beans, corn, or diced green chilies mix in great with the meat
- Spicy: Add jalapeños or hot taco seasoning
- Chicken version: Use shredded rotisserie chicken + taco seasoning
- Extra golden top: Brush dough with beaten egg before baking
If you want, I can give you a Cheesy Dorito Taco Braid, a Low-carb taco braid, or a Mini taco braid appetizer version.
Just tell me which one 😄
