Taco Braid


Taco Braid

Taco Braid


  • 1 lb of ground meat
  • taco seasoning
  • 1small onion
  • 1- 15 oz can of black beans
  • rotel tomatoes
    other options:
  • green onions
  • black olives
  • salsa
  • sour cream


  1. In a skillet, brown 1 lb of ground meat. Season with your favorite taco seasoning.
  2. When meat is just cooked through add half of a small onion and let cook a few minutes. Adding the onion now keeps it slightly crunchy.
  3. Rinse and drain 1- 15 oz can of black beans. Add to meat.
  4. Drain 1 can of rotel tomatoes. Add to meat.
  5. Heat til mixture is hot through out.
  6. Line a baking sheet with parchment paper (makes clean up easy). Roll out 1 package of crescent roll onto baking sheet. Mend the perforations.
  7. Cut crescent sheet on both sides 1 inch apart. A pizza cutter works well
  8. Put cooked meat mixture in center of cut crescent sheet
  9. Put 2 cups of grated cheddar cheese on top of meat mixture
  10. Fold crescent strips over meat mixture and press the strips together to seal the braid.
  11. Bake in 350° oven for 20-25 minutes or until golden brown
  12. Let sit for 5-10 minutes to allow the Taco Braid to set.

Recipe and photo courtesy of:  3momsandakitchen


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