Taco Braid
This Taco Braid brings a fun twist to taco night! Filled with taco meat & plenty of cheese, it's a recipe the whole family will love!
Servings: 6
Calories: 437kcal
Equipment
- One Sheet Pan
Ingredients
- 1 pound ground beef*
- One 1 ounce packet low sodium taco seasoning
- 1/4 cup salsa
- 1/4 cup water
- One 13.8 ounce tube refrigerated pizza crust
- 1 1/2 cups shredded cheddar cheese
- 1 egg
- 1 tablespoon water
- Toppings such as sour cream, taco sauce, lettuce, avocado, etc. optional
Instructions
- Preheat oven to 350℉ and line a baking sheet with parchment paper.
- Brown the ground beef in a skillet; drain the excess grease.
- Return the skillet to the stovetop and add the taco seasoning, salsa and water. Stir and cook until thickened and bubbly; remove from the heat.
- Unroll the pizza dough onto the parchment paper and press into a rectangle.
- Sprinkle 1 cup of the shredded cheese down the center of the dough.
- Spoon the taco meat over the shredded cheese.
- Sprinkle the remaining cheese over the taco meat.
- Use a pizza cutter to cut each side of the braid into about 12 strips.
- Fold the strips of dough over the filling, alternating sides.
- In a small bowl, whisk together the egg and 1 tablespoon of water; brush the egg wash over the dough.
- Bake for 22-25 minutes, or until golden brown on top.
- Slice and serve warm with toppings, if desired.
Notes
*Have leftover taco beef?? You can use one pound of leftover taco meat in place of the ground beef, taco seasoning, salsa and water!
Nutrition
Calories: 437kcal | Carbohydrates: 34.5g | Protein: 27.2g | Fat: 20.6g | Saturated Fat: 8.53g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 6.1g | Trans Fat: 0.7g | Cholesterol: 104mg | Sodium: 909mg | Potassium: 301mg | Fiber: 1.4g | Sugar: 3.3g | Vitamin A: 840IU | Vitamin C: 1.1mg | Calcium: 324mg | Iron: 2.2mg