Taco Braid Video Recipes
TACO BRAID
Submitted to Taste of Home by Lucile Proctor, whose daughter, after entering in a state 4-H beef cooking contest, won a trip to a national competition with the recipe. This is a fun recipe to make with the kids. Makes a great dinner with a green salad. I haven't tried making the dough in a bread machine but am sure it would work well, too.
Provided by LonghornMama
Categories Breads
Time 2h45m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 213.8, Fat 8.7, SaturatedFat 4.1, Cholesterol 70.1, Sodium 308.2, Carbohydrate 20.5, Fiber 1, Sugar 3.7, Protein 12.8
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.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 12-16 servings.
Number Of Ingredients 16
Steps:
- 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 : Calories 154 calories, Fat 5g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 328mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein.
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