Taco Braid – ground beef seasoned with taco seasoning, covered with shredded cheese and tomatoes and wrapped in a braided pizza dough. It’s a fun and different way to eat a taco!
We’ve all heard of tacos. Whether it’s a regular taco, a fish taco recipe, or any type of taco your heart desires. But, this recipe takes it one step further. Introducing, the taco braid!
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1 canister refrigerated pizza crust
2 tablespoons olive oil
1/2 cup chopped onion
1 lb. Zaycon Fresh 93 / 7 Super Lean Ground Beef
3 tablespoons Homemade Taco Seasoning
1/2 cup water
1 cup Fiesta Blend shredded cheese, divided
1 tomato, diced, plus additional for top, if desired
2 tablespoons unsalted butter, melted
2 cups chopped Romaine lettuce
Sour cream and taco sauce for serving, if desired
Prepare a rimmed baking sheet by lining it with parchment.
Preheat oven to 375 degrees F.
in a large skillet heat the olive oil over medium heat.
Add the chopped onion and cook until soft, about 3 – 5 minutes.
Add the Zaycon Fresh 93 / 7 Super Lean Ground Beef and cook until brown.
Add the Homemade Taco Seasoning and water and mix until well incorporated.
Reduce heat to low and simmer for 5 – 7 minutes.
Meanwhile, transfer the piece of parchment to your work surface.
Place the pizza dough on the parchment and roll it so that it measures 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.
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This recipe is incomplete. It doesn’t say how long to bake it for.
I would follow the baking instruction on the pizza crust can or bag. Most likely it is 12-15 minutes.
I found the rest of the directions on another site:
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 opposite slices just until the last two. Fold the end up and wrap the last two slices over it to secure.
Gently brush the top and sides with the melted butter. Sprinkle the remaining 1/4 cup of cheese on top.
Transfer the braid on the parchment to the rimmed baking sheet. Bake for 20-25 minutes, until golden brown. Allow to cool a few minutes before serving. Cover with chopped Romaine lettuce, additional tomato and cheese, if desired. Serve with sour cream and taco sauce.
We use a large soft burrito shell, you don’t have to use lean meat (there Is no taste in lean) it turns out great otherwise. 🥰
I tried making this and it turned out terrible it stuck to the parliament paper when I baked it otherwise the inside of it was delicious but the directions how to make it was terrible
and also I’ll never make this again I’d rather have a soft taco shell fried a little bit and put my meat and fixings in it like that it’s much better than using pizza crust