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Welcome to our recipe blog! Today, we’re excited to share a fantastic recipe that’s sure to be a hit at your next gathering or family dinner: the Taco Braid. This dish combines the flavors of a classic taco with the fun and convenience of a braid, making it perfect for any occasion. Whether you’re hosting a party or just looking for a new dinner idea, this Taco Braid is sure to impress. Plus, we’ve included variations to suit keto and low-carb diets. Let’s dive in!
Ingredients
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)
Instructions
Step 1: Prepare the Ingredients
Preheat the Oven: Preheat your oven to 375°F (190°C).
Cook the Ground Beef: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
Season the Beef: Once the beef is browned, drain any excess fat. Stir in the homemade taco seasoning and water. Simmer for about 5 minutes, until the mixture thickens slightly.
Prepare the Dough: Roll out the refrigerated pizza crust onto a baking sheet lined with parchment paper. Press it out into a large rectangle.
Step 2: Assemble the Braid
Add the Filling: Spoon the beef mixture down the center of the pizza dough, leaving about 2 inches on each side. Sprinkle 1/2 cup of the shredded cheese over the beef mixture. Add the diced tomato on top.
Cut the Dough: Make cuts along the sides of the dough, about 1 inch apart, cutting from the edge of the dough to the filling.
Braid the Dough: Starting at one end, fold the dough strips over the filling, alternating sides to create a braid pattern. Brush the top with melted butter.
Step 3: Bake and Serve
Bake: Bake the braid in the preheated oven for 20-25 minutes, until the dough is golden brown and cooked through.
Top and Serve: Remove from the oven and let cool slightly. Top with the remaining shredded cheese, additional diced tomato (if desired), and chopped Romaine lettuce. Serve with sour cream and taco sauce on the side.
Cooking Notes and Tips
Make-Ahead: You can prepare the beef mixture up to a day in advance and store it in the refrigerator. Assemble and bake the braid just before serving.
Customization: Feel free to add your favorite taco toppings inside the braid. Black beans, corn, and jalapeños are great additions.
Reheating: To reheat leftovers, place them in a 350°F (175°C) oven for about 10 minutes, or until warmed through.
Variations
Keto Version
For a keto-friendly version, substitute the pizza crust with a low-carb alternative, such as fathead dough. Reduce the amount of onion and tomato to lower the carb count. Ensure the taco seasoning is sugar-free.
Low-Carb Version
To make a low-carb version, use a low-carb tortilla or a cauliflower crust instead of pizza dough. Load up on the ground beef and cheese, and add more non-starchy vegetables like bell peppers and spinach.
Read more on next page
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