Taco Braid
Transform taco night with this show-stopping Taco Braid – a fun, family-friendly recipe that's as easy to make as it is impressive to serve! This dish features a golden, flaky crescent roll crust braided around a flavorful filling of seasoned ground beef, sautéed onions, and gooey melted cheddar cheese. Topped with sour cream, lettuce, tomatoes, and your favorite optional toppings like salsa or guacamole, it’s a delightful twist on classic tacos. Perfect for busy weeknights or casual gatherings, this 40-minute recipe is sure to become your new go-to crowd-pleaser. Whether you're craving bold Mexican flavors or need a quick dinner idea, this Taco Braid is an irresistibly delicious choice!
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 cup, diced yellow onion
- 1 packet taco seasoning
- 0.25 cup water
- 1 package (8 oz) crescent roll dough
- 1 cup shredded cheddar cheese
- 0.5 cup sour cream
- 0.5 cup diced tomatoes
- 0.5 cup shredded lettuce
- 1 tablespoon olive oil
- 1 egg
- 1 tablespoon water (for egg wash)
- optional toppings: salsa, guacamole, sliced jalapeños
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large skillet over medium heat, add olive oil and sauté the diced onion until softened, about 3 minutes.
Add the ground beef to the skillet and cook until browned, breaking it apart with a spatula, about 5-7 minutes.
Stir in the taco seasoning and 1/4 cup of water. Let it simmer for 2-3 minutes, allowing the flavors to combine. Remove from heat and let it cool slightly.
Unroll the crescent roll dough onto the prepared baking sheet. Press the seams together to form a single rectangular sheet of dough.
Using a knife, cut 1-inch-wide strips along both long edges of the dough, leaving the center third of the dough untouched. These strips will be braided later.
Spread the cooked ground beef mixture evenly down the center third of the dough. Sprinkle the shredded cheddar cheese over the top.
Carefully fold the strips of dough over the filling, alternating sides to create a braided look. Pinch the ends of the braid to seal.
In a small bowl, whisk the egg with 1 tablespoon of water to make an egg wash. Brush the egg wash evenly across the top of the braid to give it a golden finish when baked.
Bake in the preheated oven for 20-25 minutes, or until the dough is golden brown and fully cooked.
Remove the taco braid from the oven and let it cool for 5 minutes. Garnish with sour cream, diced tomatoes, shredded lettuce, or other toppings of your choice.
Slice and serve warm. Enjoy!
Nutrition Facts
Calories |
1834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.0 g | 155% | |
| Saturated Fat | 59.7 g | 299% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 7613 mg | 331% | |
| Total Carbohydrate | 130.6 g | 47% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 41.0 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1063 mg | 82% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 589 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
