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This taco braid turns any regular taco night into something fun and totally different. It disappears fast in my house. There’s plenty of gooey cheese inside wrapped up in a golden crust. When friends come over or it’s a weeknight, everyone loves slicing into this tasty twist. It makes dinner way more exciting.
The very first time I made this, my crew wouldn’t stop raving about the melty cheese throughout. Now it’s our favorite for lazy weekends or when everybody’s hungry at once.
Tasty Ingredients
- Egg: gives your braid a shiny look and helps it brown up nicely
- Salsa: adds a punch of tomato flavor and keeps things juicy—pick a chunky kind if you can
- Shredded cheddar cheese: for the cheesy pull and sharp finish—shred your own if you've got time
- Water: helps you get the right saucy texture for the filling
- Ground beef: hearty, full-flavored, and brings lots of protein—lean is best
- Toppings: lettuce, avocado, sour cream, or whatever fresh stuff you like on tacos
- Refrigerated pizza dough: rolls out easily and bakes up with the perfect crunch
- Low sodium taco seasoning: makes it easy to dial in just the right amount of salt and spice
Awesome Step-by-Step Directions
- Serve and Top
- Give the braid five minutes to cool off. Cut into slices and eat while it’s still warm. Knock yourself out with toppings like avocado, lettuce, tomatoes, or sour cream.
- Egg Wash and Bake
- Mix an egg with a spoon of water until smooth, then brush it all over the top. Pop the pan into a 350 degree oven. Bake about twenty-two to twenty-five minutes, until golden brown and it sounds kind of hollow if you tap the crust.
- Cut and Braid
- Grab a pizza cutter. Slice both sides of the dough into strips (about an inch wide) but don’t go all the way through—stop near the filling. Now fold strips over the filling from each side, one then the other, so it’s braided. Tuck in those ends to keep everything inside.
- Layer the Cheese and Meat
- Lay a good handful of cheddar cheese in the center strip of the dough (about three inches wide). Spread your taco meat over that, then toss on another layer of cheese right on top.
- Prep the Dough
- Spread that pizza dough out flat on parchment right on your sheet pan. Stretch and pat it into a rectangle shape so there’s room for the filling and the braiding later.
- Season and Simmer
- Put the skillet back onto medium heat. Pour in salsa, taco seasoning, and a splash of water. Mix it all together and cook until the filling thickens and bubbles up a bit—should take three to five minutes. Remove from heat.
- Brown the Meat
- Heat your skillet to medium, crumble the ground beef in, and break it up as it cooks. Stir a lot so it gets evenly browned and isn’t pink anymore. Drain off the fat so your filling doesn’t turn soggy.
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I always use sharp cheddar on top to crank up the taste and get those extra crispy bites. My kids argue over who gets the crunchy, cheesy ends.
Keeping It Fresh
Pop any extra pieces in a sealed container in your fridge. They stay good for up to three days. For best results, warm up leftovers in your air fryer or toaster oven so the crust gets crisp again. Honestly, they taste good cold too—try them in lunchboxes.
Easy Ingredient Swaps
Go for ground turkey or a plant-based crumble instead of beef if you want something lighter. Pepper jack or Monterey jack will give you a little spice. Use your own pizza dough if you like baking from scratch.
How to Serve
Set out little bowls of all your favorite toppings and let everyone build their own slice. Throw together a green salad—makes dinner feel super fresh. If you’re serving a party, cut the braid thin and serve it with salsa or guacamole for dipping.
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Story Behind the Dish
This dish takes those classic American taco flavors and bundles them up in a way that feels more like pizza night—no wonder kids go crazy for it. It mixes Tex-Mex spice with a playful style everyone wants to dig into.
Recipe FAQs
- → What dough works well for this braid?
Store-bought pizza dough makes things easy, baking into a crispy, golden crust that’s perfect for holding the filling.
- → Can I swap out the cheese?
Definitely! Try Monterey Jack, pepper jack, or even a Mexican blend to mix up the flavors and meltiness.
- → How do I stop a soggy crust?
Make sure to drain the beef’s grease and avoid overstuffing. Bake until the crust is deeply golden for the best crunch.
- → What toppings should I serve it with?
Top it off with chopped lettuce, fresh tomatoes, creamy avocado, tangy taco sauce, or even some sour cream.
- → Can I use leftover meat instead?
Go for it! If you’ve got leftover taco meat, you can swap it in for the ground beef, seasoning, and salsa mix.
- → Is this a good option for prepping meals?
Yes, you can bake it ahead of time and reheat when needed. Leftovers store in the fridge for up to three days.