Taco Braid
This Easy Taco Braid uses store bought pizza dough, seasoned taco beef, refried beans, cheese and salsa to create the most delicious family dinner!
A FAMILY-FRIENDLY DINNER RECIPE
This Easy Taco Braid is one of our family favorite dinners. It’s simple to prepare and easy to serve up. It’s also one that everyone can jump in and help prepare. This is a fun recipe to switch up Taco Tuesday and it can easily be doubled for larger families. It also freezes well so you can make one now and freeze one for later!
FREQUENTLY ASKED QUESTIONS:
Of course! Just make sure you roll it out large enough to be able to braid it. If you need a recipe, try my homemade pizza dough recipe.
You really can add any of your favorite taco fillings to this taco braid. Different cheeses can certainly be used depending on your preference. Try adding some pico de gallo, diced jalapeños (if you like more heat), or even some sour cream and diced onions mixed in with the meat mixture.
You could even take this to a more breakfast type of level and instead of using taco ingredients, add eggs, sausage, hash browns, etc and make and turn a breakfast pizza into a Breakfast Braid!
Nope, you can be creative here. Chorizo would be delicious! You can use ground chicken, ground turkey, ground pork, or even seasoned shredded chicken, or skirt steak that you chop up in small bite size pieces. Whatever meat you use, it needs to be cooked before adding it to the braid. If you aren’t using ground meat, you may need to season different and cook to a different temp or length of time. Adjust as you see fit.
Taco braid is really a whole meal in one. However, if you really want a side dish you could serve with French fries, cilantro lime rice, Mexican rice, taco rice, guacamole or chips and salsa!
Any leftover taco braid can be stored in a covered container for up to 3 days. It can also be frozen. Wrap very well and place in a freezer-safe ziploc bag.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- refrigerated pizza crust– you could also use homemade pizza dough, and some people have tired this with crescent dough and liked it because it added a bit of sweetness. You would want to use the crescent roll dough sheet though. I haven’t tested it myself.
- ground beef– check out the FAQ section if you don’t want to use ground beef.
- taco seasoning– using store bought seasoning, or making your own Homemade Taco Seasoning are both good options.
- water
- refried beans – feel free to use your favorite canned version, or make your own Homemade Refried Beans. Obviously if you don’t like refried beans, just leave them out. You could also mix them in with the taco ground beef.
- salsa – I love Herdez salsa. You could use a tomatillo salsa as well.
- shredded cheddar cheese – you can shred fresh off the block or grab the bagged stuff.
- melted butter
- your favorite toppings: sour cream, diced tomatoes, lettuce, etc. – I also use diced tomatoes inside the taco braid as well but that is optional.
HOW TO MAKE A TACO BRAID:
In a large skillet over medium heat, brown and crumble ground beef. Drain excess grease. Add the taco seasoning and water and mix until well incorporated. Reduce heat to low and simmer for 5 – 7 minutes until thickened.
Preheat oven to 375 degrees F. Place the refrigerated pizza dough on a large piece of parchment paper and roll out the dough so that it measures 10×15 inches. You can spread it out with your hands as well. Whatever is easiest for you. Carefully transfer the parchment onto a large, rimmed baking sheet. With a pizza cutter (or sharp knife), make slices (about 1 1/2 inches wide and 3 inches long) along both long sides of the dough.
Place refried beans into microwave-safe bowl and microwave for about 45 seconds until soft enough to spread. Evenly spread refried beans down the center of the dough. Top beans with seasoned ground beef down the center of the dough.
Evenly spread salsa on top of ground beef. Then add shredded cheese and diced tomatoes.
Beginning at one end of the braid, fold the end up and wrap the first two slices over to secure it. Repeat the wrapping with the remaining slices just until the last two. Fold the remaining end up and wrap the last two slices over it to secure. Gently brush the top and side with the melted butter.
Bake for 20 – 25 minutes, until golden brown. Allow to cool for 5 minutes before serving. Cover with chopped lettuce and tomato, if desired.
Serve with sour cream and taco sauce.
CRAVING MORE RECIPES?
- Taco Pizza
- Taco Pie
- Bisquick Taco Casserole
- Taco Bell Mexican Pizza
- Taco Pasta Salad
- Cornbread Taco Bake
- Dorito Taco Casserole
- Taco Bake
- Doritos Taco Salad
- Navajo (Fry Bread) Tacos
- Crock Pot Taco Soup
- Warm Taco Bean Dip
- Taco Crescent Ring
- Dorito Walking Tacos
- Taco Rice
- Taco Potatoes
Post originally published: March 2017
Updated photos and republished: May 2024 (Note: the original post had a giveaway that has now ended.)
Taco Braid
Ingredients
- 13.8 ounce tube refrigerated pizza crust
- 1 pound ground beef
- 1.25 ounce packet taco seasoning
- ¾ cup water
- 1 cup refried beans
- 1 cup salsa
- 2 cups shredded cheddar cheese (or Mexican blend shredded cheese)
- 2 cups finely diced tomatoes, divided use
- 2 Tablespoons melted butter
- chopped lettuce, for serving (optional)
- sour cream and salsa, for serving (optional)
Instructions
- In a large skillet over medium heat, brown and crumble ground beef. Drain excess grease.
- Add the taco seasoning and water and mix until well incorporated. Reduce heat to low and simmer for 5 – 7 minutes until thickened.
- Preheat oven to 375 degrees F. Place the refrigerated pizza dough on a large piece of parchment paper roll out the dough so that it measures 10 X 15 inches.
- With a pizza cutter (or sharp knife), make slices (1 -1/2 inch thick and 3 inches long) along both long sides of the dough.
- Place refried beans into microwave-safe bowl and microwave for about 45 seconds until soft enough to spread. Evenly spread refried beans down the center of the dough.
- Top beans with seasoned ground beef down the center of the dough.
- Evenly spread salsa on top of ground beef. Then add shredded cheese and diced tomato.
- Beginning at one end of the braid, fold the end up and wrap the first two slices over to secure it. Repeat the wrapping with the remaining slices just until the last two.
- Fold the remaining end up and wrap the last two slices over it to secure.
- Gently brush the top and side with the melted butter.
- Carefully transfer the parchment onto a large, rimmed baking sheet. Bake for 20 – 25 minutes, until golden brown.
- Allow to cool for 5 minutes before serving. Cover with chopped lettuce and tomato, if desired. Serve with sour cream and taco sauce.
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
This was delicious and fun to make. I also added inside, along the middle mexican rice (cooked). Perfect with all our favorite toppings as well (lettuce, tomato, raw onion, diced black olives, regular mild salsa and of course sour cream. Will DEFINITELY be making this again. Great recipe! Thanks!!!
I thought this came out really great! Even reheated portions in the microwave and was just about as good as when it came out of the oven, just a little less crispy. Still all and all very good, and will try variations on this such as an Italian style. Thanks for the recipe!
I love the idea of an Italian version! Thanks so much Carol!