Easy Taco Braid

 Easy Taco Braid

I love making things that look complicated but are really so simple to make. Making a braid sounds difficult and time consuming but it’s a well-known secret with us cooks out there, that they are one of the easiest things you can make. Here’s a way to make tacos more elegant!  I love making this recipe for parties and get togethers. You’ll make this one over and over again.

Easy Taco Braid

1 tube Pillsbury refrigerated pizza crust

2 tablespoons olive oil

1/2 cup chopped onion

1 lb. lean ground beef 

1 pack Spicy Taco Seasoning 

1/2 cup water

1 cup Mexican Blend shredded cheese, divided

1 tomato, diced, plus additional for top, if desired

2 tablespoons unsalted butter, melted

2 cups chopped lettuce

Sour cream and taco sauce for serving, if desired

Line a baking sheet with Parchment paper. Preheat oven to 350 degrees.

Add the olive oil to a large skillet and saute onion over medium high heat until tender.  Add the ground beef to the skillet and saute until meat is no longer pink. Stir in the taco seasoning and stir until mixed in well.  If you like it very spicy, add in 1/2 teaspoon Crushed Red Pepper.  Reduce heat to low and simmer for 5 - 7 minutes.

While filling is simmering, make your braid.  First remove your parchment paper from the baking pan and transfer to your work surface. Open the can of pizza dough and lay it on the parchment. Stretch it out until it measures about 10 x 15 inches.

With a pizza cutter, make slices 1 1/2 - inches thick and 3 - inches in along both long sides of the dough. Place the ground beef down the center of the dough. Cover the beef with 3/4 cup of cheese and then add the diced tomato.

Beginning at one end of the braid, fold the end up and wrap the first two slices over to secure it. Repeat the wrapping with the remaining slices just until the last two. Fold the remaining end up and wrap the last two slices over it to secure.

Gently brush the top and side with the melted butter and sprinkle the remaining cheese on top. Carefully pick up the parchment paper and move it back to the baking sheet.  

Bake for 20 - 25 minutes, until golden brown.  Allow to cool for 5 minutes before serving.  Cover with chopped lettuce and additional tomato and cheese, if desired.

Slice and serve with sour cream and taco sauce. Enjoy!

NOTE:   Want a lighter flakier more buttery crust?  Use Pepperidge Farm Puffed pasty sheets instead of refrigerated pizza dough!  

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