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Tasty Tuesdays: Change Up Traditional Taco Night with Our Taco Braid #Recipe

Happy Tuesday! We're back with another fantastic family recipe that we're fairly certain you're going to love! Our family loves Mexican foods, and while I look forward to taco night, I sort of get bored with it, and grow tired of having the same old thing the same old way every time. I like a little variety, and making taco braid as opposed to traditional tacos really sort of mixes taco night up a bit.

You Will Need:
  • 1 lb. of Cooked lean ground beef
  • 1 pkg. Mild Taco Seasoning (we use low sodium)
  • 1 Can refrigerated crescent rolls or crescent roll dough that is in a flat sheet (non-perforated)
  • *Optional 1 Can of black beans (drained) or refried beans
  • 2 Cups of Shredded Cheddar Cheese or Taco/Mexican Cheese

I like to cook my ground beef ahead of time, because it can be re-warmed in the skillet when you're ready to add the taco seasoning. If you prefer to cook it all at once, that's totally fine.

Step 1: Shape the dough.

Roll the crescent roll dough out onto a cookie sheet. 
You want one sheet of dough. If the dough is perforated for screscent rolls, just sort of press through those marks, and make sure the dough is all pressed together in one rectangular sheet.

Step 2: Add the beef.

Add the cooked ground beef to the middle section of the dough. *If you choose to add beans, layer the refried beans on top of the dough before adding the beef. If you want to use black beans, add the beef first and then add the black beans on top. I did not add beans to this, because my hubby doesn't like beans (but I do!).

Step 3: Cut the side strips.

With a pizza cutter, cut small strips on the sides of the dough, until the pizza cutter blade touches the beef. Do not cut all the way through! Yours should look similar to this.

Step 4: Load it up and fold.

Add cheese to the top of the beef, and then begin folding the cut strips of dough over top of the beef, creating the 'braid.' There's really no right or wrong way to do this.

Step 5: Finish the braid.

Your finished braid will look something like this.

Pop the cookie sheet into a preheated 350 degree oven for 15-20 minutes, or until the dough is cooked through and is golden brown. The cheese in the center of the taco braid should be fully melted.

Step 6: Bake it!

Voila- Flaky brown crescent dough Taco Braid!

Step 7: Slice and serve!

Slice the taco braid into pieces and serve with your favorite sides, like Mexican Rice, corn salad, Chips and salsa, side of beans, etc. I like to make a little salad of lettuce and tomatoes on the sid of mine, and then add a little salsa and sour cream.

Grab a fork, and enjoy!

This is one of those meals that I only make every few weeks- honestly, maybe once every couple of months. It's a favorite, and everyone in my family loves this tasty variation on traditional tacos, especially my husband.  If I made this more often, it would be much less of a special treat for our family.

Truthfully, you can load the inside of the braid up with whatever your heart desires. You can even stir salsa into the beef mix to make it extra yummy! I sort of leave mine plain Jane, because my hubby is a picky eater. Basically anything that you might enjoy on or served with your traditional tacos is a go for this recipe! Mix up the meats by using chicken, shredded pork, or skipping the meat and just using beans and veggies.

If you like tacos and you enjoy crescent rolls, trust me- you're going to love this! I hope you'll pin this recipe, share it or save it for later. Maybe you'll even give it a try this week? If you do, I'd love for you to share your thoughts and let me know what you thought of this dish!

Here's hoping your Tuesday is especially tasty this week!

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