Taco Braid

Taco Braid 1

Taco Braid 2

 


Taco Braid 3

 

My first time experimenting with this “braided food” was when I made the Broccoli Cheddar Chicken Braid.  It was CRAZY GOOD, so then I made the Spaghetti Braid, and it was MINDBLOWINGLY GOOD.  Like seriously one of my favorite meals ever.  Since both of us those were such a success, I thought I’d go for the hat trick with this Taco Braid.

This taco braid is another success, and we really enjoyed it.  I can’t say that we loved it quite as much as the first two, but it was still really really good.  Let’s be honest, buttery crescent rolls wrapped around taco meat and beans is gonna be a winner no matter what.  And like all of the “braided foods”, it turns out really pretty and looks impressive to your dinner guests!

I think I would’ve liked it a bit more if it had had a more creamy filling.  Perhaps from cheese sauce instead of grated cheese, or maybe with refried beans.  That’s my take on it.  This was delicious Mexican food wrapped in crescent rolls, but not as amazing as other food I’ve wrapped in crescent rolls.  If you’ve never made a food braid before, I definitely recommend it! They are always tasty and look pretty too!

Taco Braid

Yields: 4 servings

Taco Braid

Ingredients

  • 1 lb lean ground beef
  • 1/2 a small onion, chopped
  • 1 package taco seasoning
  • 3/4 cup water
  • 1 can rotel tomatoes, drained
  • 1 can black beans, drained and rinsed
  • 1 can refrigerated crescent roll dough
  • 2 cups of shredded cheddar cheese

Directions

  1. In a skillet, combine beef and onions. Once beef is fully cooked, drain grease. Return meat to skillet, add taco seasoning and water. Bring to a boil, then reduce heat and let simmer for 5 minutes. Add black beans and tomatoes. Heat mixture until warm throughout.
  2. Preheat oven to 350 degrees F.
  3. Unroll crescent dough onto a large sheet of parchment paper. Flatten dough and pinch together seams, making a rectangle about 12 x 16 inches. Spoon the beef mixture down the center of the rectangle, about 5 inches wide.  Top with cheese.
  4. Using a sharp knife or a pizza cutter, cut 1/2 inch strips down the 2 long sides of the rectangle, within 1/2 inch from the meat mixture. Fold the strips in an alternating pattern over filling.
  5. Lift parchment paper and place on a large baking sheet.  Bake for 20-25 minutes, or until golden brown.
http://normalcooking.com/2013/10/23/taco-braid/

Source:  3 Moms and a Kitchen

5 thoughts on “Taco Braid

  1. This recipe looks great, sans the beans and tomatoes, I’m gonna make this for my boys tonight! It’s so hard trying to find recipes to make for picky eaters that won’t eat vegetables or anything really other than meat and cheese… any suggestions?

    • lindsayballen September 17, 2015 at 7:22 pm - Reply Author

      Hey, I can’t really blame them…I’m not a big veggie fan either, but I am all about some meat and cheese! Are you looking for suggestions of the meat/cheese variety that you know they’ll like? Or suggestions for ways to get them to eat veggies? If it’s the former, I’ve got lots of pick-eater-approved meals here on Normal Cooking. Try checking the “Pasta” and “Grilled” categories under the “Find a Recipe” bar on the right for some recipe ideas they might like! Hope they enjoy the Taco Braid 🙂

  2. Stephanie,
    My boys are picky too, so I’ll make meatloaf and put all kinds of veggies in the food processor and mix it into the loaf. They have no idea, and they love it! I do the same thing for homemade mac n cheese by adding ground meat to it with veggies mixed into the meat. Lastly, I bribe my kids. Eat a spoonful of veggies and you can have a little time with the iPad or Wii. Works every time : )

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