1 lb / 470 g lean ground beef.

 A refrigerated pizza crust.

 2 CUPS of chopped lettuce

 1 CUP of grated cheese

 Fiesta Blend.

 1/2 CUP of chopped onion


 3 tablespoons of homemade taco seasoning.

 2 tablespoons of olive oil.

 1 diced tomato + more for garnish.

 2 tablespoons of unsalted melted *butter.

 Sour cream OR taco sauce about serving.


Use the parchment to line a rimmed baking sheet.

I set my oven temperature to 375 degrees Fahrenheit.

I heat the olive oil in a large skillet over medium heat.

I added the chopped onion and cooked about 5 minutes, until tender.

I stir in the lean ground beef, then simmer until browned.

I added water and the homemade taco seasoning and stirred until well combined.

I reduce heat & boil about 7 min .

In for now, I moving parchment paper to my working board.

I placed the parchment with the pizza dough and rolled it so that it measures 10.15 inches.

I made 1.5 inch and 3 inch slices around the two long sides of the crust with a pizza cutter.

I placing ground beef in middle dough.

Utilize 3/4 cup the cheese to coat the beef, then I adding the diced tomato.

I folded the end up, starting at one end of the braid, and wrapped the first two slices to secure it.

For remaining tranches, I repeated wrapping just before last two.

I folded remaining end up & wrapped round it to protecting last two tranches .

I gently brushed the top and sides with the melted butter. And I sprinkled on top of the remaining 1/4 cup of cheese.

On the rimmed baking sheet, I moved the parchment and baked until golden, about 20 to 25 minutes.

I let cool before serving for 5 minutes.

For the garnish, I covered the top with chopped romaine lettuce and additional tomatoes. And serve the taco braid with sour cream and taco sauce.

It was delicious like I said and I really hope your families will enjoy it. Mine definitely did.

Kids will have fun eating it and it will be a great take out picnic lunch.


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