Description
A delicious and easy-to-make cheesy taco braid filled with flavorful beef and topped with gooey cheddar cheese.
Ingredients
Scale
- 1/4 cup water
- 1/4 cup salsa
- 1 ounce taco seasoning, low sodium
- 1 pound of ground beef
- 1 1/2 cups cheddar cheese, shredded
- 13.8 ounces of pre-made pizza dough
- 1 tablespoon of water (for egg glaze)
- 1 egg (for egg glaze)
- Lettuce (for serving)
- Avocado slices (for serving)
- Taco sauce (for serving)
- Sour cream (for serving)
Instructions
- Set the oven to 350°F and lay some parchment paper on a baking sheet.
- Brown the beef in a pan, then drain any grease. Add back to the stove with salsa, taco seasoning, and water. Mix it up and simmer until thick.
- Spread the pizza dough onto the parchment-lined sheet and shape it into a rectangle.
- Add 1 cup of the shredded cheese right down the center of the dough. Spread the meat mixture on top, and sprinkle the rest of the cheese over it.
- Cut about 12 strips on each side of the dough with a pizza cutter. Fold one strip over the other from opposite sides until you have a braid.
- Whisk together the egg and water in a bowl, then paint it over the dough with a brush.
- Pop the taco braid in the oven for around 22-25 minutes, until the top is golden and crisp.
- Cut into pieces while warm and serve with extras like sour cream, taco sauce, lettuce, or avocado.
Notes
- Make sure to drain the beef well to avoid sogginess in the braid.
- You can customize the filling with other ingredients like beans or corn.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of the braid
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg