Description
This delicious Taco Braid is an easy-to-make savory twist on traditional tacos, featuring seasoned ground beef nestled inside a flaky braided pizza crust. Topped with sour cream, cheese, fresh tomatoes, and shredded lettuce, this recipe combines the best of Tex-Mex flavors in a fun and impressive presentation that’s perfect for family dinners or casual gatherings.
Ingredients
Scale
For the Taco Braid:
- 1 (14-ounce) tube refrigerated pizza crust
- 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)
- 1 tablespoon olive oil
For Garnish:
- ½ cup chopped tomatoes
- 1 cup shredded lettuce
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Prepare a large baking sheet by lining it with parchment paper or foil, or spray it generously with non-stick spray to prevent sticking.
- Prepare Taco Meat: In a skillet over medium heat, brown the ground beef until fully cooked, breaking it apart as it cooks. Drain any excess grease. Add the taco seasoning and ½ cup water to the skillet, then simmer the mixture until it thickens, about 5 minutes. Remove from heat and let it cool slightly to prevent dough sogginess.
- Prepare Pizza Crust: Unroll the refrigerated pizza crust onto the prepared baking sheet. Using a rolling pin, roll it out into approximately a 10 by 15-inch rectangle for even filling space. Using scissors, cut 1½-inch long strips about 1 inch apart along each of the longer sides of the rectangle, leaving the center portion intact for the filling.
- Assemble Taco Braid: Spoon the slightly cooled taco meat down the center strip of dough. Evenly spread sour cream over the meat, followed by grated cheese and ½ cup of chopped tomatoes, layering each ingredient to build flavor and texture.
- Create the Braid: Fold the strips of dough over the filling in an alternating crisscross pattern, starting from one end and working your way to the other, creating a braided effect. Once the sides are folded, bring the top and bottom edges of the dough over the filling and pinch them together securely to seal the braid.
- Bake: Brush the top of the braid with olive oil to promote browning and a beautiful crust. Bake in the preheated oven for 18 to 22 minutes, or until the crust turns a golden brown and is cooked through.
- Finish and Serve: Remove the taco braid from the oven and let it cool for a few minutes to firm up. Top with shredded lettuce and the remaining ½ cup of chopped tomatoes for freshness and crunch. Serve warm with your favorite Mexican-style toppings such as salsa, guacamole, and extra sour cream.
Notes
- You can substitute ground beef with ground chicken or turkey for a lighter option.
- Feel free to add jalapeños or hot sauce if you prefer a spicier filling.
- For a crispy crust, make sure the dough is not too moist before folding; cooling the meat filling helps.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven for best texture.
- Use sharp scissors or a pizza cutter for clean dough strips.
