Taco Braid

by

Taco Braid

A golden, flaky dough braid filled with seasoned taco beef and gooey melted cheese! This easy, crowd-pleasing recipe is fun to make, impressive to serve, and perfect for family dinners, parties, or game day.

Prep Time: 20 minutes
Cook Time: 22–25 minutes
Total Time: 45 minutes
Yield: 6–8 servings

Ingredients

  • 1 lb ground beef
  • 1 tbsp olive oil
  • 1/2 white onion, finely chopped
  • 2 cloves garlic, minced
  • 1 packet taco seasoning
  • 1/3 cup water
  • 1 cup shredded cheddar cheese or Mexican cheese blend
  • 1/2 cup shredded Monterey Jack cheese
  • 1 tube refrigerated pizza dough or a crescent dough sheet

Optional Toppings

  • Diced tomatoes
  • Diced green chiles or jalapeños
  • Chopped fresh cilantro

Instructions

  1. Preheat the oven. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Cook the beef. Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and fully cooked. Drain excess grease if needed.
  3. Add the aromatics. Stir in the chopped onion and minced garlic. Cook for 2–3 minutes, until the onion begins to soften.
  4. Season the filling. Add the taco seasoning and water. Stir well and simmer for about 5 minutes, until the mixture thickens. Remove from the heat and let it cool slightly.
  5. Prepare the dough. Unroll the dough onto the prepared baking sheet. If needed, gently shape it into a rectangle. Cut diagonal strips along both long sides, leaving the center section intact for the filling.
  6. Add the filling. Spoon the taco beef mixture down the center of the dough, leaving a little space at the ends.
  7. Add the cheese. Sprinkle the cheddar or Mexican cheese blend and Monterey Jack evenly over the beef.
  8. Form the braid. Fold the dough strips over the filling, alternating sides and overlapping them slightly to create a braided pattern. Tuck in the ends to help keep the filling inside.
  9. Bake. Bake for 22–25 minutes, or until the dough is golden brown and cooked through in the center. If the top browns too quickly, loosely cover it with foil and continue baking as needed.
  10. Rest and serve. Let the Taco Braid rest for about 5 minutes before slicing. Add diced tomatoes, green chiles or jalapeños, and fresh cilantro, if desired.

Pro Tips

  • Let the beef mixture cool slightly before adding it to the dough to help prevent the dough from becoming soggy.
  • Avoid overfilling the braid, as too much filling can make it difficult to seal.
  • Serve warm with salsa, sour cream, guacamole, or queso for dipping.
  • For a variation, substitute ground chicken or cooked, crumbled chorizo for the ground beef. If using chorizo, cook it thoroughly and drain excess grease.

Storage

Refrigerate leftovers in an airtight container within 2 hours of cooking and use within 3–4 days. Reheat in the oven until hot throughout to help restore the crisp texture.