Description
This Taco Braid is a fun and flavorful twist on traditional tacos, featuring seasoned ground beef wrapped in a braided pizza crust and baked to golden perfection. Topped with fresh tomatoes and shredded lettuce, it’s an easy-to-make, crowd-pleasing meal perfect for dinner or parties.
Ingredients
Scale
Crust
- 1 (14-ounce) tube refrigerated pizza crust
Filling
- 1 pound ground beef (or chicken/turkey)
- 1 (1-ounce) package taco seasoning
- ½ cup water
- ½ cup sour cream
- ½ cup grated cheese
- ½ cup chopped tomatoes (for filling)
Toppings and Garnish
- 1 cup shredded lettuce
- ½ cup chopped tomatoes (for garnish)
- 1 tablespoon olive oil
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or foil, or spray it with non-stick spray to prevent sticking.
- Prepare Taco Meat: In a skillet over medium heat, brown the ground beef until fully cooked. Drain any excess grease, then add the taco seasoning and ½ cup water. Simmer the mixture for about 5 minutes until it thickens. Remove from heat and allow it to cool slightly.
- Prepare Pizza Crust: Unroll the pizza crust onto the prepared baking sheet. Roll it out into a roughly 10 by 15-inch rectangle. Using scissors or a knife, cut 1½-inch strips about 1 inch apart along both longer sides, leaving the center section intact.
- Assemble Taco Braid: Spoon the slightly cooled taco meat down the center strip of the crust. Spread the sour cream over the meat, then sprinkle evenly with grated cheese and ½ cup chopped tomatoes.
- Create the Braid: Fold the strips of dough over the filling by alternating sides in a crisscross pattern to form a braid. After braiding, fold the top and bottom edges over the filling and pinch to seal all sides securely.
- Bake: Brush the top of the braid with olive oil to enhance browning and flavor. Bake in the preheated oven for 18 to 22 minutes, or until the crust is golden brown and cooked through.
- Finish and Serve: Let the taco braid cool slightly on a wire rack. Top with shredded lettuce and the remaining ½ cup chopped tomatoes for a fresh finish. Serve with optional Mexican toppings like salsa, guacamole, or extra sour cream.
Notes
- You can substitute ground chicken or turkey for beef for a leaner option.
- Feel free to add jalapeños or olives inside the filling for extra flavor.
- Use your favorite shredded cheese blend such as cheddar, Monterey Jack, or Mexican blend.
- Make sure the filling is slightly cooled before assembling to prevent the dough from becoming soggy.
- This dish pairs well with a side of Mexican rice or a fresh salad.
- To reheat leftovers, warm in an oven at 350°F for 10 minutes to keep the crust crisp.
