- 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
- 1 pound ground beef
- 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
- 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.
Reviews for Taco Braid
Sort By :
Great. I put in 1 cup cheddar. Everyone liked.
Now I make this with pizza filling as an alternative....my family loves it that way also!
My family loves this. The kids thank me when I make it.
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.
More Recipe Collections
- All Taste of Home Magazine Recipes >
- Beef Dinner Recipes >
- Beef Main Dishes >
- Beef Recipes >
- Bread Baking >
- Bread Recipes >
- Cheese Recipes >
- Cinco de Mayo Dinners >
- Cinco de Mayo Recipes >
- Dinner Recipes >
- Father's Day Dinners >
- Ground Beef Dinner Recipes >
- Ground Beef Recipes >
- Ground Beef Taco Recipes >
- Hot Sandwich Recipes >
- Mexican Bread Recipes >
- Mexican Dinners >
- Mexican Recipes >
- Mushroom Bread Recipes >
- Mushroom Main Dish Recipes >
- Mushroom Recipes >
- Mushroom Sandwiches >