A delicious and easy-to-make Cheesy Beef Taco Braid that is sure to impress your guests.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:6 servings 1x
Category:Main Dish
Method:Baking
Cuisine:Mexican
Diet:Low Calorie
Ingredients
Scale
1 pound ground beef
1 packet taco seasoning mix
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 can (8 ounces) refrigerated crescent roll dough
1/2 cup diced tomatoes (drained)
1/4 cup sliced black olives (optional)
1/4 cup chopped green onions (optional)
1 egg (beaten, for egg wash)
Instructions
Preheat the oven to 375°F.
In a skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat.
Stir in the taco seasoning mix and follow package instructions, usually adding water and simmering for a few minutes. Remove from heat and let cool slightly.
On a large baking sheet, unroll the crescent roll dough and pinch the seams together to form a rectangle.
Use a knife or pizza cutter to make diagonal cuts along the sides of the dough, about 1 inch apart, leaving the center intact.
Spread the cooked beef mixture down the center of the dough.
Top with shredded cheddar cheese, Monterey Jack cheese, diced tomatoes, black olives, and green onions if using.
Fold the strips of dough over the filling, alternating sides to create a braid pattern. Pinch the ends to seal.
Brush the top of the braid with the beaten egg for a golden finish.
Bake in the preheated oven for 20-25 minutes or until the dough is golden brown.
Allow to cool for a few minutes before slicing.
Notes
For added flavor, consider mixing in some chopped jalapeños or using a spicy taco seasoning.
You can also substitute the ground beef with ground turkey or chicken for a lighter option.