Instructions

• Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
• In a large skillet over medium-high heat, brown 1 lb lean ground beef until no longer pink. Drain excess fat and return the beef to the skillet.
• Add 1 (1-oz) package taco seasoning, 3/4 cup salsa, and 1 (15-oz) can black beans (drained and rinsed) to the beef. Stir and cook about 5 minutes, until most liquid is absorbed. Remove from heat and let cool slightly.
• Unroll the 1 (8-oz) can crescent rolls onto the prepared baking sheet without separating the pieces. Press along the perforations to seal and create one large sheet of dough.
• Spread 3/4 of the taco meat mixture down the center of the sealed dough in a long, even strip, leaving unfilled dough on both sides.
• Sprinkle 1 1/2 cups of the shredded cheddar cheese evenly over the meat strip.
• Using a sharp knife or pizza cutter, cut 10 strips on each side of the dough. Cut from the outer edge toward the filling, leaving the center filling area intact.
• Braid the dough by lifting the strips across the filling, alternating sides (right, left, right, left) and overlapping slightly so the strips meet in the center. Tuck the top and bottom ends under to seal the braid.
• Bake the braid in the preheated oven for 20 minutes, or until the crescent dough is lightly browned.
• Remove the braid from the oven. Evenly spoon the remaining 1/4 of the taco meat mixture over the top of the braid, then sprinkle with the remaining 1/2 cup shredded cheddar cheese.
• Return the braid to the oven and bake an additional 10 minutes, or until the cheese is melted and the crescent dough is golden brown. Let rest a few minutes before slicing and serving.