Fiesta Taco Braid
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
- 1 13.8 oz tube refrigerated pizza crust
- 1 lb ground beef
- 1 1.25 oz packet taco seasoning
- 3/4 cup water
- 1 cup refried beans
- 1 cup salsa
- 2 cups Borden® Cheese Mild Cheddar Shreds
- 2 cups finely diced tomatoes divided use
- 2 tbsp melted butter
- 2 cups chopped lettuce for serving
- sour cream and salsa for serving
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 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 Borden® Cheese Mild Cheddar Shreds 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.
Calories: 430kcal | Carbohydrates: 10g | Protein: 25g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 103mg | Sodium: 874mg | Potassium: 516mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1285IU | Vitamin C: 8.3mg | Calcium: 321mg | Iron: 2.5mg