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Taco Braid Recipe

Taco Braid Recipe

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. YIELD:12-16 servings


  • 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 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


  • 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.

Nutritional Facts

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

Reviews for Taco Braid

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kshea User ID: 2698812 80548
Reviewed May. 19, 2012

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

kjirstinep User ID: 2736332 32937
Reviewed Apr. 3, 2012

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

mom48*60 User ID: 4089733 124958
Reviewed Sep. 2, 2011

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

LauraManning User ID: 968398 124954
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."

amymom09 User ID: 19619 124918
Reviewed Oct. 11, 2010

"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!"

tmkuopus User ID: 2245830 31513
Reviewed Aug. 24, 2010

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

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