Taco Braid

TACO BRAID

Do you have leftover taco meat? We have Taco Tuesday religiously and we always have leftover meat probably because I always make way too much.

Transform your leftovers into an Italian meets Mexican meal. Pizza dough wraps the taco meat with cream cheese, salsa, and black beans.

Feel free to add your own twist and make it as simple or elaborate as you want.

HOW TO MAKE A TACO BRAID

1. Preheat the oven to 400 °F and line a cookie sheet with aluminum foil or spray it with cooking spray.

2. In a medium pan, brown the beef until done. Once the beef is browned, drain the meat, add the taco seasoning to the pan and mix until combined. Set aside to cool.

3. Roll the pizza dough into a rectangle about 15×12 inches.

4. Mix cream cheese and salsa in a small bowl. Spread cream cheese mixture lengthwise down center third of the rectangle. Distribute the seasoned meat and black beans evenly down the center. Top with the shredded cheddar cheese.

5. On each long side, cut 1 inch wide strips about 2-1/2-inches into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal and tuck under. Brush the outside of the braid with olive oil and sprinkle with garlic salt.

6. Bake at 400 °F for 15-18 minutes or until golden brown. Remove from oven and place on cooling rack or cutting board with two spatulas.

7. Serve with all of the taco toppings: sour cream, guacamole, olives, or pico de gallo.

Layer cream cheese, salsa, taco meat, black beans, and cheddar cheese down the center of the pizza dough. Cut strips on either side of the filling.

Cross the sides over the filling.

 

MEAT VARIATIONS

You can use any kind of meat. Ground turkey, ground beef, ground chicken, or shredded chicken.

OTHER TACO RECIPES