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Taco Braid

This pretty braided sandwich loaf is a winner! My daughter entered the recipe in a state 4-H beef cooking contest and won a trip to the national competition. It seems to rate tops with most folks who taste it.
  • Total Time
    Prep: 40 min. + rising Bake: 20 min.
  • Makes
    12-16 servings

Ingredients

  • 1 teaspoon active dry yeast
  • 2 tablespoons sugar, divided
  • 3/4 cup warm water (110° to 115°), divided
  • 2 tablespoons butter, softened
  • 2 tablespoons nonfat dry milk powder
  • 1 large egg, lightly beaten
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • FILLING:
  • 1 pound lean ground beef (90% lean)
  • 1/4 cup sliced fresh mushrooms
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons taco seasoning
  • 1 large egg, lightly beaten
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup sliced ripe olives

Directions

  • In a large bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup water; let stand for 5 minutes. Add the butter, milk powder, egg, salt, remaining sugar and water and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • In a large 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 dough down. Turn onto a lightly floured surface; roll into a 15x12-in. 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-in.-wide strips about 2-1/2 in. 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° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.
Nutrition Facts
1 each: 154 calories, 5g fat (3g saturated fat), 48mg cholesterol, 328mg sodium, 16g carbohydrate (3g sugars, 1g fiber), 9g protein.
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Reviews

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Average Rating:
  • orien1944
    Feb 3, 2021

    Everyone loves this recipe BUT how does it freeze?

  • LynnCuttitta
    Mar 9, 2017

    No comment left

  • kshea
    May 19, 2012

    Great. I put in 1 cup cheddar. Everyone liked.

  • kjirstinep
    Apr 3, 2012

    Now I make this with pizza filling as an alternative....my family loves it that way also!

  • mom48*60
    Sep 2, 2011

    My family loves this. The kids thank me when I make it.

  • LauraManning
    Feb 21, 2011

    I added more taco seasoning and some salt to the meat. 2 tablespoons of the seasoning wasn't nearly enough--the meat was rather bland at that point. I used a whole packet of taco seasoning mix (6 T.), but that was for 1 1/2 lb. of meat. I also recommend adding more cheese (closer to 1 cup). I used 1/2 c. cheddar and 1/2 c. monterey jack. With a few tweaks, this is a tasty recipe. My 2 year old gobbled it up.

  • amymom09
    Oct 11, 2010

    My family really likes this, especially the kids. You can easily substitute another favorite bread recipe. It's easy to prepare, but pretty enough to serve to company!

  • C Anderson
    Sep 26, 2010

    No comment left

  • tmkuopus
    Aug 24, 2010

    I make this for my family and my kids absolutely love it, even our 4 yr old will eat it.

  • paula holdeman
    Nov 19, 2009

    No comment left