Taco Braid

Taco Braid: A Family Favorite That 
Never Lasted Long

Some recipes become family traditions, and this taco braid is definitely one of ours. It was one of my boys' absolute favorite meals growing up. In fact, I usually had to make two taco braids just so I could get a bite for myself before they disappeared!

If you've ever been to a Pampered Chef party, there's a good chance you've seen this recipe before. It's simple to make, fun to serve, and always a crowd-pleaser.

The trick is in preparing the crescent rolls. Lay out two cans of crescent roll dough, pinch all the seams together to form one large rectangle, and then make even slices down both outer sides. Be sure to leave the center section smooth—that's where your taco meat will go. If you cut into the center, you'll end up with a messy braid instead of those beautiful woven strips.

This past Christmas, I decided to change things up and create a Mexican-themed holiday meal. I also wanted to be mindful of family members with Celiac disease and dairy allergies, so I made sure there were options everyone could enjoy. Along with this taco braid, our menu included Mexican lasagna, Spanish rice, refried beans, taco salad, homemade guacamole, fresh salsa, and plenty of toppings. It was a fun twist on a traditional Christmas dinner and one everyone enjoyed.

Ingredients

• 2 cans crescent roll dough
• 1 pound ground beef, cooked
• 1 packet taco seasoning
• Shredded cheddar cheese or Mexican blend cheese (optional if avoiding dairy)

Favorite Toppings

• Chopped tomatoes
• Shredded lettuce
• Black olives
• Salsa
• Sour cream
• Guacamole
• Extra shredded cheese

Whether you're making this for a weeknight dinner, a family gathering, or even a holiday meal, this taco braid is always a hit. Customize it with your favorite toppings, serve it with Spanish rice or a fresh salad, and don't be surprised if everyone comes back for seconds!

 

 

Preheat the oven to the temperature on shown on the roll label.  Put the crescent rolls on an ungreased baking sheet. Evenly spread the taco meat about an inch from each end.

 

Top the meat with shredded cheese.

Criss cross the dough mixture, making sure you pinch the ends well.

Bake until golden brown and serve with your choice of toppings.