Taco Braid

Recipe by LonghornMama
READY IN: 2hrs 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a mixing bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup water; let stand 5 minutes.
  • Add butter, milk powder, egg, salt and remaining sugar and water. Stir in enough flour to form a soft dough.
  • 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.
  • 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.
  • Punch down dough. Turn onto a lightly floured surface; roll into a 15x12 inch rectangle. Place on a greased baking sheet.
  • Spread filling lengthwise down center third of rectangle. Sprinkle with cheese and olives.
  • 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.
  • 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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