This taco braid has all the bold flavors of tacos wrapped up in a flaky, buttery crust. It’s easy enough for a weeknight dinner but looks fancy enough to serve at gatherings or game nights. You can customize it with your favorite fillings, and it slices beautifully for family-style sharing. It’s hearty, flavorful, and guaranteed to be a crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ground beef (or ground turkey/chicken)
Taco seasoning (store-bought or homemade)
Onion, diced
Crescent roll dough or pizza dough
Shredded cheddar or Mexican blend cheese
Salsa or taco sauce
Optional fillings: black beans, corn, jalapeños, or olives
Egg (for egg wash)
Fresh cilantro, shredded lettuce, diced tomatoes, or sour cream for garnish
Directions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a skillet, cook ground beef and onion over medium heat until browned. Drain excess grease.
Stir in taco seasoning and a splash of water, simmering until thickened. Remove from heat.
Roll out crescent roll or pizza dough into a large rectangle on the prepared baking sheet.
Spread the taco meat down the center of the dough, leaving 2–3 inches on each side.
Sprinkle cheese over the meat, and add any optional fillings.
Cut slits into the dough along each side, about 1 inch apart. Fold strips over the filling, alternating sides to create a braid.
Brush the top with beaten egg for a golden finish.
Bake for 20–25 minutes, until the dough is golden brown.
Let cool slightly, slice, and garnish with fresh toppings before serving.
Servings and timing
This recipe serves 6 people. Prep time is about 15 minutes, and baking takes 20–25 minutes, making the total time around 40 minutes.
Variations
Use ground turkey or chicken for a lighter version.
Add black beans or refried beans for extra protein and texture.
Swap in pepper jack or Monterey Jack cheese for a spicier flavor.
Make it vegetarian by using seasoned lentils or plant-based crumbles.
Add jalapeños or hot sauce for extra heat.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a 350°F (175°C) oven for 10–12 minutes or warm in the microwave. For best results, use the oven or air fryer to keep the crust crisp.
FAQs
Can I make this with pizza dough instead of crescent rolls?
Yes, pizza dough works just as well and creates a slightly chewier crust.
Can I prepare the braid ahead of time?
Yes, assemble it up to 8 hours in advance, cover, and refrigerate until ready to bake.
What toppings go best with taco braid?
Shredded lettuce, diced tomatoes, sour cream, guacamole, and salsa are all great options.
Can I freeze taco braid?
Yes, bake first, cool completely, then freeze. Reheat in the oven for best texture.
Is taco braid spicy?
Not unless you add spicy ingredients. You can easily adjust the heat level to your preference.
Can I make this vegetarian?
Yes, replace the beef with beans, lentils, or a plant-based meat substitute.
How do I keep the braid from getting soggy?
Drain the meat mixture well before adding it to the dough.
Can I make smaller braids instead of one large one?
Yes, divide the dough and filling to create mini braids for individual servings.
What’s the best cheese to use?
Cheddar, Mexican blend, or Monterey Jack all melt well and complement taco flavors.
Can I serve this as an appetizer?
Yes, slice it into smaller pieces and serve with dipping sauces like salsa or queso.
Conclusion
The taco braid is a fun, flavorful, and visually stunning way to enjoy taco night. With a flaky crust, cheesy filling, and plenty of customization options, it’s a dish that’s as tasty as it is impressive. Whether served as a family dinner or at a party, this recipe is sure to be a hit with everyone at the table.
Taco Braid is a delicious and impressive twist on taco night, featuring seasoned beef, melty cheese, and your favorite fillings wrapped in flaky crescent or pizza dough. It’s perfect for family dinners, game nights, or parties.
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a skillet over medium heat, cook ground beef and diced onion until beef is browned and onion is soft. Drain excess grease.
Add taco seasoning and a splash of water. Simmer for 2–3 minutes until thickened. Remove from heat and stir in salsa or taco sauce.
Roll out crescent or pizza dough into a large rectangle on the prepared baking sheet.
Spread the taco meat down the center of the dough, leaving about 2–3 inches on each side.
Top meat with shredded cheese and any optional fillings like beans, corn, jalapeños, or olives.
Using a sharp knife, cut slits along both long sides of the dough, about 1 inch apart.
Fold the strips over the filling, alternating sides to create a braided look.
Brush the top of the braid with the beaten egg.
Bake for 20–25 minutes, or until golden brown and cooked through.
Cool slightly, slice, and serve topped with cilantro, lettuce, tomatoes, or sour cream if desired.
Notes
Use ground turkey or chicken for a leaner option.Make it vegetarian with lentils or meat substitutes.Drain meat well to avoid soggy dough.Pizza dough yields a chewier crust; crescent dough is flakier.Great as a dinner, party dish, or appetizer.
