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Taco Braid

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Girl Who Ate Everything
Updated Mar 7, 2017
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A Mexican taco braid made with cream cheese, salsa, beef, and black beans.

More About This Recipe

  • Somewhere between losing my first tooth and wearing makeup, another essential rite of passage emerged. Being able to braid my own hair, as told to me by my four older sisters, was a necessity to being “grown up.” And as if I didn’t have enough pressure, they told me that this life-changing skill should be mastered before I entered the first grade because that’s when they had all accomplished it. Back then I hung on every word they said. They also told me that if I slept in a ponytail my hair would all fall out and that if I slept on my stomach…well let’s just say I might be in a training bra for life. But braiding isn’t all that hard. And if that’s what keeps you from making bread braids, man, you’re missing out on a lot of good food. Pizza dough to me usually means Italian, but this Taco Braid is filled with the flavors of your favorite Mexican cuisine. And about the hair braiding … I nailed it. I even conquered French braiding before the second grade.

Taco Braid

  • Prep Time 15 min
  • Total 35 min
  • Servings 6
  • Ingredients 9
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Ingredients

  • 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
  • 4 oz cream cheese, softened
  • 1/2 cup salsa
  • 1/2 pound ground beef
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1/2 cup black beans
  • 1 cup of shredded cheddar cheese
  • 1 tablespoon olive oil
  • Garlic salt

Instructions

  • Step 
    1
    Preheat the oven to 400 °F and line a cookie sheet with aluminum foil or spray it with cooking spray.
  • Step 
    2
    In a medium pan, brown the beef until done. Once the beef is browned, drain the meat, add the taco seasoning to the pan and mix until combined. Set aside to cool.
  • Step 
    3
    Unroll the pizza crust onto the cookie sheet pressing into a rectangle.
  • Step 
    4
    Mix cream cheese and salsa in a small bowl. Spread cream cheese mixture lengthwise down center third of the rectangle. Distribute the seasoned meat and black beans evenly down the center. Top with the shredded cheddar cheese.
  • Step 
    5
    On each long side, cut 1 inch wide strips about 2-1/2-inches into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal and tuck under. Brush the outside of the braid with olive oil and sprinkle with garlic salt.
  • Step 
    6
    Bake at 400 °F for 15-18 minutes or until golden brown. Remove from oven and place on cooling rack or cutting board with two spatulas.

Nutrition

No nutrition information available for this recipe
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