Taco Braid Recipe

Taco Braid RecipePhoto by: Taste of Home Taco Braid Recipe Rating 5

This pretty braided sandwich loaf is a winner! My daughter entered the recipe in a state 4-H beef cooking contest and won a trip to the national competition. It seems to rate tops with most folks who taste it.

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Taco Braid Recipe
  • Prep: 40 min. + rising Bake: 20 min.
  • Yield: 12-16 Servings
40 20 60

Ingredients

  • 1 teaspoon active dry yeast
  • 2 tablespoons sugar, divided
  • 3/4 cup warm water (110° to 115°), divided
  • 2 tablespoons butter, softened
  • 2 tablespoons nonfat dry milk powder
  • 1 egg, lightly beaten
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • FILLING:
  • 1 pound lean ground beef (90% lean)
  • 1/4 cup sliced fresh mushrooms
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons taco seasoning
  • 1 egg, lightly beaten
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup sliced ripe olives

Directions

  • In a large bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup water; let stand for 5 minutes. Add the butter, milk powder, egg, salt, remaining sugar and water and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • In a large skillet, cook beef and mushrooms over medium heat until meat is no longer pink; drain. Stir in tomato sauce and taco seasoning. Set aside 1 tablespoon beaten egg. Stir remaining egg into beef mixture. Cool completely.
  • Punch dough down. Turn onto a lightly floured surface; roll into a 15-in. x 12-in. rectangle. Place on a greased baking sheet. Spread filling lengthwise down center third of rectangle. Sprinkle with cheese and olives.
  • On each long side, cut 1-in.-wide strips about 2-1/2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal and tuck under. Cover and let rise for 30 minutes.
  • Brush with reserved egg. Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 each) equals 154 calories, 5 g fat (3 g saturated fat), 48 mg cholesterol, 328 mg sodium, 16 g carbohydrate, 1 g fiber, 9 g protein.

Originally published as Taco Braid in Taste of Home August/September 2001, p33

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Reviews for Taco Braid (7)

Taco Braid Recipe

Taco Braid

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >


Reviewed on May. 19, 2012 by kshea

Great. I put in 1 cup cheddar. Everyone liked.


Reviewed on Apr. 03, 2012 by kjirstinep

Now I make this with pizza filling as an alternative....my family loves it that way also!


Reviewed on Sep. 02, 2011 by mom48*60

My family loves this. The kids thank me when I make it.


Reviewed on Feb. 21, 2011 by LauraManning

I added more taco seasoning and some salt to the meat. 2 tablespoons of the seasoning wasn't nearly enough--the meat was rather bland at that point. I used a whole packet of taco seasoning mix (6 T.), but that was for 1 1/2 lb. of meat. I also recommend adding more cheese (closer to 1 cup). I used 1/2 c. cheddar and 1/2 c. monterey jack. With a few tweaks, this is a tasty recipe. My 2 year old gobbled it up.


Reviewed on Oct. 15, 2010 by kjirstine

Really good!


Reviewed on Oct. 11, 2010 by amymom09

My family really likes this, especially the kids. You can easily substitute another favorite bread recipe. It's easy to prepare, but pretty enough to serve to company!


Reviewed on Aug. 24, 2010 by tmkuopus

I make this for my family and my kids absolutely love it, even our 4 yr old will eat it.

 
 
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