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Taco Braid

6 reviews
Total Time
Prep: 40 min. + rising Bake: 20 min.

By Taste Of Home Editorial Team

Recipe by Lucile Proctor

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 30, 2022

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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Test Kitchen Approved

Taco Braid

6 reviews
Prep Time 40 min
Cook Time 20 min
Yield 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 large 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 large egg, lightly beaten
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup sliced ripe olives
Text Ingredients

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 15x12-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.

Nutrition Facts

1 each: 154 calories, 5g fat (3g saturated fat), 48mg cholesterol, 328mg sodium, 16g carbohydrate (3g sugars, 1g fiber), 9g protein.

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