Description
This Weeknight Taco Braid is a quick and delicious twist on traditional tacos, perfect for busy evenings. It features a savory filling of seasoned ground beef, black beans, and salsa, all wrapped in flaky crescent roll dough and baked to golden perfection with melted cheddar cheese. This flavorful and easy-to-make dish serves as a crowd-pleaser that combines the best of taco ingredients with the comforting texture of a pastry braid.
Ingredients
Scale
Meat and Filling
- 1 lb lean ground beef
- 1 (15-oz) can black beans, drained and rinsed
- ¾ cup salsa
- 1 (1-oz) package taco seasoning
Dough and Cheese
- 1 (8-oz) can crescent rolls
- 2 cups shredded cheddar cheese, divided
Instructions
- Preheat Oven: Preheat your oven to 375ºF (190ºC). Line a baking sheet with parchment paper and set it aside to prepare for baking the taco braid.
- Cook Beef Mixture: In a skillet, brown the lean ground beef over medium heat until no longer pink. Drain off any excess fat, then return the beef to the pan. Stir in the taco seasoning, salsa, and rinsed black beans. Allow the mixture to cook for about 5 minutes or until most of the liquid evaporates. Remove from heat and let it cool slightly to make it easier to handle when assembling.
- Prepare Crescent Dough: Unroll the crescent roll dough vertically onto the prepared baking sheet, but do not separate the perforated sections. Press down firmly to seal any perforations so the dough forms one solid sheet.
- Assemble the Braid: Spread three-quarters of the taco meat mixture down the center of the dough lengthwise. Sprinkle 1½ cups of shredded cheddar cheese evenly over the meat.
- Cut and Braid Dough: Using a sharp knife, cut 10 strips on each side of the dough, starting from the edges of the filling and trimming towards the edges of the dough. Carefully lift the strips one at a time, alternating sides, and lay them over the filling strips in a crisscross braid pattern, overlapping them in the center to encase the filling.
- First Bake: Bake the assembled braid in your preheated oven for 20 minutes or until it is lightly browned and the dough is cooked through.
- Add Toppings and Finish Baking: Remove the braid from the oven and spread the remaining taco meat mixture on top. Sprinkle the remaining ½ cup of cheddar cheese over the top. Return to the oven and bake for an additional 10 minutes or until the cheese melts and the crescent roll crust turns a beautiful golden brown.
Notes
- Make sure to seal the perforations in the crescent roll dough to avoid leaks while baking.
- You can substitute black beans with pinto beans or skip them for a meat-only version.
- Feel free to customize the filling by adding chopped onions, bell peppers, or jalapeños for an extra kick.
- Serve with sour cream, guacamole, or extra salsa for dipping.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best texture.
