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Mon, May 13 2013 post by Amy

Taco Filled Braid

Your favorite taco ingredients all wrapped up in a delicious braid...FANCY & FUN!

A couple years ago my son, 7 years old at the time, gave me a Mothers day card.  In the card he said he loved me because I made the best Tacos! OH! So, we have tacos a lot…in my mind, the more I make Tacos, the more he loves me. RIGHT?!

If you need to jazz up your “Taco Night” like we did, “Taco Filled Braid” is the answer.  It’s super impressive and way easy!

This is what you’ll need:

Ingredients:

12 Rhodes™ Dinner Rolls or 1 Loaf Rhodes™ Bread Dough, thawed to room temperature
1 1/2 pounds lean ground beef
1/2 medium size onion, chopped
1 packet taco seasoning
2 medium size tomatoes, diced
1 1/2 cup cheddar cheese, grated
1/4 cup olives, sliced
sour cream and salsa, if desired

I put my rolls (12) in a zip lock bag and put them in the refrigerator the night before.  I took them out the next day around 4:00 when I got the kids home from school. 

 

 

If you need to jazz up your “Taco Night” like we did, “Taco Filled Braid” is the answer.  It’s super impressive and way easy!

Spray your counter with non-stick cooking spray.  Roll combined rolls into a 12 x 16-inch rectangle. Cover with plastic wrap and let rest.  Be sure to let it rest!

Next, Brown ground beef, onion and taco seasoning together and drain. Set aside to cool slightly. (I made a double batch of the meat mixture.  I put half in a freezer container.  Now it will be ready for our next taco night.)

 

 

If you need to jazz up your “Taco Night” like we did, “Taco Filled Braid” is the answer.  It’s super impressive and way easy!

Remove plastic wrap from dough.  HINT - To make it easier to cut the dough, I used a CLEAN ruler to mark it.  (I have a kitchen only ruler and scissors.  Kids know they are not for crafts or homework, lol) Use the edge of the ruler and slightly press into the dough every 1 ½ inches. 

 

 

If you need to jazz up your “Taco Night” like we did, “Taco Filled Braid” is the answer.  It’s super impressive and way easy!

I also measured the center of the dough, 4 inches wide, so I wouldn’t cut too far in.  Sounds confusing but if you look at the picture; you will see what I mean.

 

 

If you need to jazz up your “Taco Night” like we did, “Taco Filled Braid” is the answer.  It’s super impressive and way easy!

Okay, spoon meat mixture lengthwise in a f-inch strip down center of dough.

Stir tomatoes, cheese and olives into the meat mixture.

 

 

If you need to jazz up your “Taco Night” like we did, “Taco Filled Braid” is the answer.  It’s super impressive and way easy!

If you need to jazz up your “Taco Night” like we did, “Taco Filled Braid” is the answer.  It’s super impressive and way easy!

Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling.

 

 

If you need to jazz up your “Taco Night” like we did, “Taco Filled Braid” is the answer.  It’s super impressive and way easy!

Begin braid by folding top & bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid.

Lift your braid with both hands and place on a large sprayed baking sheet.

Cover with sprayed plastic wrap and let rise 30 minutes. Remove wrap and bake at 350°F 30-35 minutes. 

Serve warm with sour cream, salsa, avocado “The Works”!

Print

Taco Filled Braid

Servings: 8-12 | Skills: Intermediate | Prep Time: 30 min (not including thaw time) | Bake Time: 35 min

Your favorite taco ingredients all wrapped up in delicious roll dough and then baked to perfection.

Taco Filled Braid
5.0 / 5  (2 votes, 1 review )

Ingredients

12 Rhodes Yeast Dinner Rolls or 1 Loaf Rhodes Bread Dough, thawed to room temperature
1 1/2 pounds lean ground beef
1/2 medium size onion, chopped
1 packet taco seasoning
2 medium size tomatoes, diced
1 1/2 cup cheddar cheese, grated
1/4 cup olives, sliced
sour cream and salsa, if desired

Instructions

Spray counter lightly with non-stick cooking spray. Roll combined rolls or loaf into a 12x16-inch rectangle. Cover with plastic wrap and let rest.

Brown ground beef, onion and taco seasoning together and drain. Set aside to cool slightly. Stir tomatoes, cheese and olives into the meat mixture. Remove wrap from dough. Spoon mixture lengthwise in a 4-inch strip down center of dough.

Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling. Begin braid by folding top & bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid. Lift braid with both hands and place on a large sprayed baking sheet. Cover with sprayed plastic wrap and let rise 30 minutes.

Remove wrap and bake at 350°F 30-35 minutes.

Serve warm with sour cream and salsa, if desired.

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