Taco Braid With Cheese Beef

This Taco Braid brings a fun twist to taco night and always disappears quickly in my house. You get all the savory taco flavors with a golden cheesy crust that everyone looks forward to slicing into. Whether it is a weeknight or a party with friends, this recipe adds excitement to the table and makes taco night a whole new event.

The first time I made this, my family could not stop talking about the gooey cheese inside. Now it is our go-to for cozy weekends and hungry crowds.

Ingredients

• Ground beef: brings bold flavor and satisfying protein. Choose high quality lean beef for best results
• Low sodium taco seasoning: packs in the spices while letting you control the salt
• Salsa: adds moisture and a tangy tomato kick. Go for a chunky salsa with fresh ingredients
• Water: helps blend the spices and meat into a saucy taco filling
• Refrigerated pizza dough: forms the perfect easy braid crust. Fresh dough bakes up beautifully
• Shredded cheddar cheese: gives classic melt and a little sharpness. Try to shred your own for best flavor
• Egg: adds shine and a beautiful golden brown finish
• Toppings: like lettuce avocado and sour cream give freshness and help balance the rich filling

Step-by-Step Instructions

Brown the Meat:

Start by heating a skillet over medium heat and adding the ground beef. Use a spatula to break it up as it cooks. Continue stirring frequently until it is fully browned and no pink remains. Drain off extra grease so the filling stays flavorful but not greasy

Season and Simmer:

Place the skillet back on the stove over medium heat. Add the taco seasoning salsa and water. Stir to combine everything well. Let the mixture cook until it is thickened and slightly bubbly usually three to five minutes. Remove from heat so it does not overcook

Prep the Dough:

Unroll the pizza dough onto parchment paper on your baking sheet. Gently pat and press it into a rectangle shape so you have enough space for the filling and braiding

Layer the Cheese and Meat:

Sprinkle one cup of cheddar cheese straight down the center of the dough keeping it about three inches wide. Evenly spoon the warm taco meat over the cheese making sure you have a generous layer. Top with the remaining cheddar cheese

Cut and Braid:

Use a sharp pizza cutter to cut each side of the dough into equal strips about one inch wide stopping close to the filling but not through it. Alternating sides fold each strip across the filling creating a woven braid effect. Tuck in the ends so nothing leaks out

Egg Wash and Bake:

Whisk the egg with a tablespoon of water until blended. Brush this over the braid for shine. Place the pan in a preheated oven at 350 degrees Fahrenheit. Bake for twenty two to twenty five minutes until deep golden brown and the crust sounds slightly hollow when tapped

Serve and Top:

Let the braid cool for five minutes. Slice into pieces and serve warm with toppings like shredded lettuce avocado chopped tomatoes or sour cream

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Every time I make this dish I use sharp cheddar as my secret to extra flavor and crunch on top. My kids always call dibs on the end pieces where the cheese gets crispy and golden brown.

Storage Tips

Store extra slices in an airtight container in the fridge for up to three days. To reheat bake in a toaster oven or air fryer for best crispy texture. Leftovers also taste great cold in lunchboxes.

Ingredient Substitutions

Swap ground turkey or plant based crumbles for beef if you want a lighter version. Pepper jack or Monterey jack cheese adds extra zip. Use homemade pizza dough if you love baking from scratch.

Serving Suggestions

Bring your taco braid to the table with small bowls of toppings and let everyone add their favorites. A green salad on the side makes a nice fresh match. For parties slice into small strips and serve with salsa and guacamole for dipping.

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Cultural Context

This recipe borrows flavors from classic American taco night but wraps it in a playful presentation that kids find irresistible. It combines Tex Mex spices with the nostalgia of pizza night.

Recipe FAQs

→ What type of dough is best for a taco braid?

Refrigerated pizza crust works well for a taco braid, creating a crisp, golden exterior that's easy to braid and holds the filling nicely.

→ Can I use other types of cheese?

Yes, you can substitute cheddar for Monterey Jack, pepper jack, or a Mexican cheese blend for different flavors and meltability.

→ How do I prevent the braid from getting soggy?

Drain excess grease from the beef and avoid overfilling the dough. Bake until the crust turns deep golden brown for the best texture.

→ What toppings go well with a taco braid?

Classic taco toppings work well, such as lettuce, diced tomatoes, avocado, taco sauce, and a dollop of sour cream.

→ Can leftover taco meat be used?

Absolutely! Substitute one pound of pre-cooked taco meat in place of freshly browned beef, seasoning, salsa, and water.

→ Is this suitable for meal prep?

A taco braid can be baked in advance, then reheated in the oven or microwave. Store leftovers in the fridge for up to 3 days.