Taco Braid

5 from 4 votes
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This taco braid puts a fun, cheesy twist on classic tacos! I make this easy recipe with refrigerated pizza dough wrapped over seasoned taco meat and shredded cheese. Just fill, fold, and bake!

Close up of a taco braid filled with ground beef and topped with melted cheese, shredded lettuce, and diced tomatoes.

 

Today, we’re making tacos with a twist! A taco braid is an easy recipe made by weaving pizza dough around classic taco fillings. I fill mine with juicy seasoned ground beef and salsa, but just about anything goes. Next time, I’m making a version with salsa chicken! This taco braid makes a tasty weeknight dinner or fun party appetizer that’s ready for the oven in 10 minutes.

Why You’ll Love This Easy Taco Braid

  • Pretty to look at. But SO easy to make! This taco braid might look fancy, but with only 10 minutes of prep, it’s quick and simple to assemble with refrigerated pizza dough.
  • Fun to make. I love getting the kids involved when I make this braided taco. It’s a fun alternative to our family-favorite air fryer tacos, and always a hit on Mexican night. 
  • Versatile. This taco braid is great for family dinners, or I’ll serve it as an appetizer at potlucks or game day parties. Everyone can get creative while dressing their slices just like they would a taco, with sour cream, pico de gallo, and guacamole. 
Ingredients for a taco braid.

What You’ll Need

You don’t need anything complicated to make a taco braid. Check out my notes on the ingredients here, and scroll to the recipe card for a printable list with amounts.

  • Pizza Dough – I always love the convenience of refrigerated pizza dough with this recipe. You can also use two sheets of crescent roll dough and pinch them together to make one big rectangle. If you have the time and a favorite pizza dough recipe, go ahead and use that, too.
  • Ground Beef – Lean ground beef makes the filling less greasy. You can make this taco braid with just about any kind of taco meat, such as chicken, pork, or turkey.
  • Onion – A small, mild onion, finely chopped.
  • Taco Seasoning – Pick up a packet of taco seasoning from the store or you can use homemade.
  • Salsa – Jarred salsa works best for this recipe. Choose mild salsa or hot, whichever spice level you and your family prefer.
  • Cheese – Shredded cheddar or a Mexican cheese blend.
  • Butter – Melted, for brushing over the braided dough.

How to Make a Taco Braid (Step-by-Step!)

Making a taco braid couldn’t be easier. Here’s a quick step-by-step. You’ll find printable recipe details in the recipe card below the post.

  • Make the taco meat. First, brown ground beef in a skillet with onion until that’s cooked through. Next, stir in the taco seasoning and salsa. Add a little water and simmer to thicken.
  • Roll out the dough. Meanwhile, roll out a sheet of pizza dough and cut the dough into strips along both long sides.
  • Assemble. Spoon the ground beef over the dough and sprinkle on the shredded cheese. To make the taco braid, start by bringing one dough strip over the filling. Fold the strip on the opposite side over the top. Repeat until you’ve crossed over all the strips to make a “braid”.
  • Finish and bake. Brush the taco braid with melted butter and top with more shredded cheese. Bake at 375ºF for 20-25 minutes, then slice and enjoy! See below for some easy serving ideas.
A taco braid topped with melted cheese.

Tips and Variation Ideas

  • Use leftover taco meat. If you have a batch of ground taco meat leftover from taco night, use it in place of the ground beef, seasoning, salsa, and water.
  • Add veggies. Sauté diced bell peppers or diced tomatoes with the ground beef and onions. You can also make a vegetarian version of this recipe with the meatless mince from my tofu tacos.
  • Make it spicy. Give the taco meat some kick with extra cayenne pepper or spicy salsa. You can also dice up jalapeños or green chilies to sprinkle over the filling.
  • Add beans. Top your taco braid filling with drained and rinsed black beans or spread refried beans over the dough before you add the taco meat.
  • Creamy. Stir a couple of spoonfuls of sour cream or cream cheese into the taco meat to make it creamy. 
Overhead view of a taco braid cut into slices, filled with ground beef and topped with melted cheese, shredded lettuce, and diced tomatoes.

What to Serve With a Taco Braid

This taco braid makes an easy dinner or appetizer. We serve ours with taco toppings, like shredded lettuce, sour cream, guacamole, or salsa. It’s great as a main with a side of Southwestern corn salad or Mexican rice. It’s also an easy dish to make for game day, paired with more football snacks like this baked Mexican cheese dip.

Overhead view of a taco braid cut into slices, filled with ground beef and topped with melted cheese, shredded lettuce, and diced tomatoes.

Storing and Reheating Leftovers

  • Refrigerate. Store your leftover taco braid slices in an airtight container in the fridge. It’s best to reheat any leftovers within 1-2 days.
  • Reheat. Warm the taco braid in the oven at 350ºF until it’s hot throughout and crispy outside.

More Taco Recipes

Close up of a taco braid slice filled with ground beef and topped with melted cheese, shredded lettuce, and diced tomatoes.
5 from 4 votes

Taco Braid

By Erin
Put a (literal) twist on taco night with this easy taco braid! It's made with refrigerated pizza dough wrapped around savory taco beef and cheese. Just fill, fold, and bake!
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 5 servings

Ingredients 

Instructions 

  • Preheat oven to 375º F.
  • In a large skillet brown ground beef and onion together, breaking up the ground beef. Cook for 7-8 minutes, until the onions are soft and the meat is cooked through. Drain any grease away if necessary.
  • Add taco seasoning, salsa, and water and mix until well combined. Simmer for 2-3 minutes for everything to come together and thicken. Remove from the heat.
  • Onto a sheet of parchment paper, roll pizza dough into a 10×15 inch rectangle. Using a pizza cutter or sharp knife, cut 3-inch strips about every 1 ½ inches along both long sides of the rectangle.
  • Place the parchment paper onto a large baking sheet. Scoop the ground beef mixture into the center of the pizza dough. Sprinkle 1 cup of the cheese evenly over the top.
  • Beginning at the top, fold one strip over the top of the meat, then fold the top strip on the opposite side over the top. Repeat wrapping the strips until you get to the end, tucking them under the end to secure them.
  • Brush the crust evenly with the melted butter. Sprinkle the remaining cheese over the top. Bake for 20-25 minutes until golden brown and the crust is cooked through.
  • Remove from oven, slice and serve with your favorite taco toppings.

Nutrition

Calories: 520kcal | Carbohydrates: 45g | Protein: 34g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 102mg | Sodium: 1456mg | Potassium: 418mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1095IU | Vitamin C: 5mg | Calcium: 260mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Appetizer
Cuisine: American
Servings: 5 servings
Calories: 520
Keyword: taco braid
Like this recipe? Leave a comment below!

About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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5 from 4 votes

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6 Comments

  1. 5 stars
    The pizza dough gets all crispy on the outside, but inside it’s like a cheesy taco explosion. Super easy to make too!

  2. 5 stars
    We absolutely loved this when I made it last night. It’s like a Crunchwrap Supreme and a calzone had a baby!

    1. I think it would work, the size is just different, so it would be smaller. But I don’t know why it wouldn’t be delicious!