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Taco Braid

Delicious taco ingredients all wrapped up in delicious dough!

Skill: Intermediate Prep Time: 30 Bake Time: 35 Servings: 8-12


12 Rhodes Yeast Dinner Rolls, thawed to room temperature
1 pound lean ground beef
1/2 cup diced onion
2-3 tablespoons taco seasoning
1/3 cup water
15 ounce can black beans, drained and rinsed
10 ounce can tomatoes and green chilies, drained
1/2 cup refried beans
2 cups grated cheddar cheese
lettuce, salsa and sour cream


Spray counter lightly with non-stick cooking spray. Combine rolls and roll into a 12 x 16 inch rectangle. Cover with plastic wrap and let rest.

Brown ground beef and onion and drain. Add taco seasoning and water and cook until water is absorbed. Add beans and tomatoes and stir well.

Remove wrap from dough and gently mark a 4 inch space down the center of the 16 inch length of dough. Then mark 1 1/2 inch strips going the opposite way on either side of the 4 inch space.

Spread refried beans over the 4 inch space. Carefully mound the filling on top of the refried beans. Place cheese on top of filling. Cut marked side strips with a pizza cutter or sharp knife. Begin braid by folding top and bottom strips toward filling. Then, starting at one end, braid strips left over right and 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 30-45 minutes. Remove wrap and bake at 350°F 30-35 minutes. Serve with lettuce, salsa and sour cream.