This quick and easy braid recipe is perfect for Taco Tuesday with room for everyone to choose their own toppings.
I have made braids and rings from crescent roll dough for years. They are versatile recipes and I find that my kids love to help and also love to choose their own toppings. My favorite of all braids is the taco braid. This recipe only takes five ingredients for the main part of the recipe. The rest of the ingredients are up to you because they are toppings. I topped mine with lettuce, tomato, green bell peppers, and sour cream. However, toppings can make this braid spicier, like jalapenos, habaneros, chipotles, hot sauce, etc. or you can make it a little more gourmet with toppings like guacamole/avocado, cilantro, pico de gallo, etc.
It’s a lifesaver to have your kids excited to eat dinner. Just because they helped and because they are given a choice on what toppings they want.
One of my tips for working with crescent dough is to use a pizza cutter to slice strips in the dough. It’s way easier than using a knife and snagging the dough and making a mess. The pizza cutter is fast and efficient, so it makes very clean cuts.
What you need:
- 1 seamless crescent roll dough
- 1 lb. ground beef
- 1 pkg. taco seasoning
- 1 cup salsa
- 1 1/4 cups shredded cheddar cheese, divided
- desired toppings (lettuce, jalapenos, tomato, avocado, sour cream, etc.)
- Brown and crumble ground beef in a large skillet and drain, if needed.
- Stir in taco seasoning and salsa, then set aside.
- Place crescent dough on a baking sheet that has been lined with a silicone mat or parchment paper.
- Make slices down the sides about an inch apart and leave about three inches in the center for the filling.
- Spread ground beef mixture down the center and then top with one cup cheese.
- Braid the strips, taking one side and folding it over the center. And then take a strip from the other side and fold over the center.
- Pinch the ends to seal and then sprinkle with the remainder of the cheese.
- Bake in a preheated 375F degree oven for 20 to 25 minutes or until golden brown.
- Let stand for 10 minutes before slicing, topping, and serving.
Recipe from Wine & Glue.