Taco Braid Recipe

This pretty braided sandwich loaf is a winner! My daughter entered the recipe in a state 4-H beef cooking contest and won a trip to the national competition. It seems to rate tops with most folks who taste it.
Photo by Claudette S.
Adapted from tasteofhome.com

PREP TIME

40

minutes

TOTAL TIME

60

minutes

SERVINGS

12

servings

PREP TIME

40

minutes

TOTAL TIME

60

minutes

SERVINGS

12

servings

Adapted from tasteofhome.com

Ingredients

  • Ingredients

  • 1

    teaspoon active dry yeast

  • 2

    tablespoons sugar, divided

  • 3/4

    cup warm water (110° to 115°), divided

  • 2

    tablespoons butter, softened

  • 2

    tablespoons nonfat dry milk powder

  • 1

    egg, lightly beaten

  • 1/2

    teaspoon salt

  • 2

    cups all-purpose flour

  • FILLING:

  • 1

    pound 90% Lean Ground Beef

  • 1/4

    cup sliced fresh mushrooms

  • 1

    can (8 ounces) tomato sauce

  • 2

    tablespoons taco seasoning

  • 1

    egg, lightly beaten

  • 1/2

    cup shredded cheddar cheese

  • 1/4

    cup sliced ripe olives

Directions

Directions In a large bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup water; let stand for 5 minutes. Add the butter, milk powder, egg, salt, remaining sugar and water and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. In a large skillet, cook beef and mushrooms over medium heat until meat is no longer pink; drain. Stir in tomato sauce and taco seasoning. Set aside 1 tablespoon beaten egg. Stir remaining egg into beef mixture. Cool completely. Punch dough down. Turn onto a lightly floured surface; roll into a 15-in. x 12-in. rectangle. Place on a greased baking sheet. Spread filling lengthwise down center third of rectangle. Sprinkle with cheese and olives. On each long side, cut 1-in.-wide strips about 2-1/2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal and tuck under. Cover and let rise for 30 minutes. Brush with reserved egg. Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 12-16 servings. Nutritional Facts 1 serving (1 each) equals 154 calories, 5 g fat (3 g saturated fat), 48 mg cholesterol, 328 mg sodium, 16 g carbohydrate, 1 g fiber, 9 g protein.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: