It's been a little while since I made a new recipe. This is a pretty easy recipe that I made for Taco Tuesday. Aubry really loved it! I like to use a crescent roll sheet because it is thinner with a slight hint of sweetness, but you can also make it using a pizza dough sheet instead.
Taco Braid
Ingredients:
1lb ground beef
1 packet taco seasoning
1 packet taco seasoning
1/4 cup water
1 can refried beans
1 can crescent roll sheet
1 can refried beans
1 can crescent roll sheet
1/2 cup thick and chunky salsa
2 cups cheese
1 tbs butter, melted
Top with lettuce, sour cream, green onions, black olives, and more cheese.
Directions:
1. Preheat the oven to 375 degrees F.
2. Brown ground beef and drain. Add taco seasoning and 1/4 cup water. Stir until all mixed together.
3. Roll out crescent roll sheet into a flat rectangle on a greased cookie sheet. Using a pizza cutter, make approximately 3 inch long cuts along the two long edges of the sheet about 1 1/2 inches apart from top to bottom.
4. Down the uncut middle of the sheet, layer the refried beans, taco meat, salsa, and cheese.
5. Fold the cut strips across the middle in a crisscross pattern from top to bottom.
6. Brush the top of the braid with melted butter.
7. Bake in the oven at 375 degrees F for approximately 15 minutes or until the top of the braid is golden brown.
8. Once removed from the oven, you can either top the braid with your desired toppings or let everyone pick their own individual toppings.