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Taco Braid Recipe
Taco Braid Recipe photo by Taste of Home

Taco Braid Recipe

Read Reviews (7)
4.75 7
Publisher Photo
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.
TOTAL TIME: Prep: 40 min. + rising Bake: 20 min.
MAKES:12-16 servings
TOTAL TIME: Prep: 40 min. + rising Bake: 20 min.
MAKES: 12-16 servings

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 ground beef
    X
    With Johnsonville Italian Sausage.

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  • 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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Originally published as Taco Braid in Taste of Home August/September 2001, p33

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.

Reviews for Taco Braid(7)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed May. 19, 2012

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

MY REVIEW
Reviewed Apr. 3, 2012

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

MY REVIEW
Reviewed Sep. 2, 2011

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

MY REVIEW
Reviewed Feb. 21, 2011

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.

MY REVIEW
Reviewed Oct. 15, 2010

Really good!

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