Easy Taco Braid Dinner

This taco braid turns a favorite weeknight taco night into a fun and impressive main dish the whole family will race to the table for Packed with classic taco flavors creamy beans gooey cheese and a crisp golden crust it is as delicious as it is simple to pull off

When I first made this taco braid I was shocked at how quickly everyone grabbed a piece It became our Wednesday dinner tradition and now the kids ask for extra cheese every single time

Ingredients

• Refrigerated pizza crust tube: gives you a crisp yet tender base and speeds things up Choose one that feels soft and puffy for the fluffiest results
• Ground beef: makes the filling rich and hearty Look for meat with a moderate fat content for flavor and juiciness
• Taco seasoning: delivers tons of classic Mexican flavors Use your favorite blend or make your own for an extra punch
• Water: helps blend the spices into the beef so every bite tastes like taco night
• Refried beans: create a creamy base and keep the braid moist Opt for traditional pinto beans with a smooth texture
• Salsa: adds tangy brightness Use thick and chunky salsa for less sogginess in your braid
• Shredded cheddar cheese or a Mexican blend: gives you that gooey melt factor Choose cheese that is fresh and sharp for the most flavor
• Finely diced tomatoes: bring pops of freshness Use ripe bright red tomatoes for the best taste and color
• Melted butter: creates a golden glossy crust and extra flavor Brush unsalted butter for more control
• Chopped lettuce and more tomato (optional for topping after baking): Adds crunch and coolness
• Sour cream and extra salsa for serving: make each bite creamy and zesty

Step-by-Step Instructions

Prepare the Beef:

In a large skillet over medium heat add the ground beef and cook it slowly breaking it into small pieces Continue stirring until it browns evenly and any extra fat is released This process takes about eight minutes Remove from the heat and drain any excess grease so the filling does not become soggy

Season the Beef:

Sprinkle in the taco seasoning and pour in the water Stir everything thoroughly so the spices coat every bit of beef Reduce the heat to low and let the mixture simmer gently for about seven minutes until the flavors deepen and the mixture thickens Stir it a few times to keep it from sticking

Roll out the Crust:

Preheat your oven to three hundred seventy five degrees Fahrenheit Unroll your pizza dough onto a large sheet of parchment paper Carefully stretch or roll the dough out so it becomes a large rectangle about ten by fifteen inches This gives plenty of room for fillings and braiding

Slice the Dough Edges:

With a pizza cutter or sharp knife cut strips along both long edges of the dough Each strip should be about one and a half inches wide and three inches long The strips will be used to fold over the filling creating a braided look Leave a wide strip uncut down the middle for the fillings

Soften and Spread the Beans:

Place refried beans in a microwave safe bowl and heat for around forty five seconds Stir them until creamy then spread them evenly down the center of your dough This step ensures every slice will have a creamy taco base

Layer the Fillings:

Spoon the seasoned beef mixture on top of the beans spreading it evenly Next pour the salsa down the center letting it sink into the beef Sprinkle the shredded cheese all over and finally add half of the diced tomatoes so they bake into the filling

Braid the Dough:

Start at one short end fold it up over the fillings to keep everything inside Now cross the first strip from each side over the fillings securing the end Continue alternating strips right then left all the way down to form a neat braid At the last end tuck the dough up and secure with the two final strips to hold everything in

Butter and Bake:

Using a pastry brush gently brush melted butter over the entire braid This creates a shiny flavorful crust Slide the parchment and braid onto a large rimmed baking sheet Bake for twenty to twenty five minutes Turn the pan halfway through for even browning Remove when the braid turns golden brown and the cheese is visibly melted

Rest and Serve:

Let your taco braid cool for about five minutes before moving or cutting It sets better and slices more cleanly Once slightly cooled top with extra diced tomato and chopped lettuce if desired Serve slices with dollops of sour cream and extra salsa on the side for dipping

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The refried beans are my favorite part They keep everything so creamy and full of rich flavor One time my youngest helped spread out the beans and was so proud it tasted even better that night

Storage Tips

Store any leftover taco braid in an airtight container in the refrigerator It will keep for up to three days Reheat slices in a toaster oven or low oven to keep the crust crisp Avoid microwaving too long as it can make the crust chewy

Ingredient Substitutions

Swap ground beef for ground turkey or plant based crumbles for a lighter or vegetarian braid Black beans mashed up can stand in for refried beans if needed Try Monterey Jack or Pepper Jack cheese for extra spice If fresh tomatoes are not great try drained canned tomatoes

Serving Suggestions

Slice the braid into thick pieces and serve with bowls of shredded lettuce extra salsa guacamole or sliced jalapenos It pairs beautifully with a simple cucumber salad or corn on the cob for a fuller meal For parties cut into smaller strips for an appetizer

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Cultural Context

The taco braid is a playful twist on American taco night and European savory pastries It borrows the spicy beef and beans from Tex Mex and wraps them like a French pastry I love how it brings together familiar flavors in an unexpected way making taco night something special

Frequently Asked Questions

→ Can store-bought pizza dough be used?

Yes, refrigerated pizza dough works perfectly, saving time and ensuring a tender, golden crust.

→ What toppings pair well with this braid?

Chopped lettuce, diced tomatoes, sour cream, sliced jalapeños, or extra salsa complement the savory filling.

→ Can I substitute ground turkey or chicken?

Absolutely! Ground turkey or chicken both make tasty alternatives to beef with the same seasonings.

→ How should leftovers be stored?

Cool completely, wrap well, and refrigerate for up to three days. Reheat slices in the oven for best results.

→ Can this braid be prepped ahead of time?

Yes. Assemble and refrigerate the unbaked braid for several hours, then bake when ready to serve.