Taco Braid Recipe

Name: Taco Braid
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon active dry yeast; 2 tablespoons sugar, divided; 3/4 cup warm water, divided (110 to 115 degrees); 2 tablespoons butter, softened; 2 tablespoons nonfat dry milk powder; 1 egg, beaten; 1/2 teaspoon salt; 2 cups all-purpose flour; 1 lb lean ground beef; 1/4 cup sliced mushrooms; 1 (8 ounce) can tomato sauce; 2 tablespoons taco seasoning; 1 egg, beaten; 1/2 cup shredded cheddar cheese; 1/4 cup sliced ripe olives

Servings: persons

1 teaspoon active dry yeast
2 tablespoons sugar, divided
3/4 cup warm water, divided (110 to 115 degrees)
2 tablespoons butter, softened
2 tablespoons nonfat dry milk powder
1 egg, beaten
1/2 teaspoon salt
2 cups all-purpose flour
1 lb lean ground beef
1/4 cup sliced mushrooms
1 (8 ounce) can tomato sauce
2 tablespoons taco seasoning
1 egg, beaten
1/2 cup shredded cheddar cheese
1/4 cup sliced ripe olives

1
In a mixing bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup water; let stand 5 minutes.
2
Add butter, milk powder, egg, salt and remaining sugar and water. Stir in enough flour to form a soft dough.
3
Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about one hour.
4
In a 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.
5
Punch down dough. Turn onto a lightly floured surface; roll into a 15x12 inch rectangle. Place on a greased baking sheet.
6
Spread filling lengthwise down center third of rectangle. Sprinkle with cheese and olives.
7
On each long side, cut 1 inch wide strips about 2 1/2 inches 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.
8
Brush with reserved egg. Bake at 350 degrees for 20-25 minutes or until golden brown. Remove from pan to a wire rack.

726

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 teaspoon active dry yeast, 2 tablespoons sugar, divided, 3/4 cup warm water, divided (110 to 115 degrees), 2 tablespoons butter, softened, and more.

Yes, Taco Braid falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Taco Braid

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