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    You are in: Home / Recipes / Taco Braid Recipe
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    Taco Braid

    Taco Braid. Photo by Deb's Recipes

    1/1 Photo of Taco Braid

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 45 mins

    45 mins

    2 hrs

    LonghornMama's Note:

    Submitted to Taste of Home by Lucile Proctor, whose daughter, after entering in a state 4-H beef cooking contest, won a trip to a national competition with the recipe. This is a fun recipe to make with the kids. Makes a great dinner with a green salad. I haven't tried making the dough in a bread machine but am sure it would work well, too.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a mixing bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup water; let stand 5 minutes.
    2. 2
      Add butter, milk powder, egg, salt and remaining sugar and water. Stir in enough flour to form a soft dough.
    3. 3
      Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about one hour.
    4. 4
      In a 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.
    5. 5
      Punch down dough. Turn onto a lightly floured surface; roll into a 15x12 inch rectangle. Place on a greased baking sheet.
    6. 6
      Spread filling lengthwise down center third of rectangle. Sprinkle with cheese and olives.
    7. 7
      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. Cover and let rise for 30 minutes.
    8. 8
      Brush with reserved egg. Bake at 350 degrees for 20-25 minutes or until golden brown. Remove from pan to a wire rack.

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    Ratings & Reviews:

    • on September 22, 2008

      45

      The filling was very tasty. I added onions as suggested in another review. I used Trader Joe's whole wheat dough, but will try your next time. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 10, 2006

      55

      Great recipe! The taco braid's crust is tender, flaky, and golden ~ It contrasts very nicely with the savory meat filling. I increased the amount of taco seasoning and added some sliced green onions along with the cheese. Thanks LonghornMama for a new family favorite!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 09, 2006

      55

      This is a delicious Recipe! The crust was flakey and the inside was great! I did use three tablespoons of taco seasoning to make it a little more spicy! Thanks for a great recipe LonghornMama

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Taco Braid

    Serving Size: 1 (116 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 213.8
     
    Calories from Fat 78
    36%
    Total Fat 8.6 g
    13%
    Saturated Fat 4.0 g
    20%
    Cholesterol 70.1 mg
    23%
    Sodium 308.2 mg
    12%
    Total Carbohydrate 20.5 g
    6%
    Dietary Fiber 1.0 g
    4%
    Sugars 3.7 g
    14%
    Protein 12.8 g
    25%

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