Weeknight Taco Braid
This Weeknight Taco Braid is a quick, fun, and delicious twist on taco night with flaky crescent rolls and a hearty beef and bean filling.
Servings: 4 servings
Ingredients
- 1 lb lean ground beef leaner cut for a healthier option
- 1 15-oz can black beans drained and rinsed
- 2 cups salsa mild, medium, or hot
- 1 1-oz package taco seasoning homemade seasoning can be used
- 1 8-oz can crescent rolls base for braid
- 2 cups shredded cheddar cheese can substitute with other cheese varieties
Instructions
- Preheat the oven to 375°F (190°C) for even baking and golden finish.
- In a large skillet over medium heat, brown the lean ground beef, breaking it apart with a spatula. Drain excess fat.
- Stir in the drained black beans and taco seasoning. Pour in salsa and mix well. Let simmer for about 5 minutes to meld flavors.
- Unroll crescent roll dough onto a baking sheet lined with parchment paper. Pinch seams to form a solid rectangle.
- Using a sharp knife, cut strips along both sides of the dough, leaving the center uncut for filling.
- Spoon the beef and bean mixture down the center of the dough. Sprinkle 1 cup shredded cheddar cheese over the filling. Fold strips over the filling alternating sides to create a braid. Press ends to seal.
- Sprinkle the remaining shredded cheddar cheese on top of the braid. Bake for 20–25 minutes until golden brown and cheese is melted and bubbly.
- Remove from oven and let cool for a few minutes. Slice and serve with your favorite taco toppings like sour cream, guacamole, or extra salsa.
Equipment
- Large Skillet
- Spatula
- Baking Sheet
- Parchment Paper
- Sharp Knife
Notes
- Use ground turkey or chicken instead of beef for a lighter version.
- Substitute black beans with pinto or kidney beans for different flavors.
- Freeze the uncooked braid wrapped tightly; bake from frozen adding a few extra minutes.
- Avoid overfilling the braid to prevent leaking during baking.
- Let the braid cool slightly before slicing to maintain its shape.