Thursday, February 25, 2010

Weeknight Taco Braid


I LOVE Mexican food, but I am making an effort to not eat it out much.  It is so high in calories and sodium, plus I eat a TON of chips and salsa when we go out.  Due to this self-imposed ban, I have been forced to come up with alternatives for Mexican food at home. 

This taco braid was a super easy weeknight meal. I just took the idea of the Pampered Chef's taco ring and turned it into a braid.  I topped it with sour cream and our favorite homemade salsa.  We both devoured it.  I didn't feel too guilty since it had about a third of the calories that I would have eaten if I had gone out. 


Weeknight Taco Braid
(Printable Recipe)

1 lb lean hamburger
1 can Rotel tomatoes (I pulse mine in the food processor)
1 packet taco seasoning
1 can reduced-fat crescent rolls
2 cups shredded cheddar cheese, divided
sour cream
salsa

Brown hamburger meat in skillet until no longer pink.  Drain fat and return to pan.  Add Rotel tomatoes and taco seasoning.  Cook for 5 minutes or until all liquid is absorbed.  Allow meat mixture to cool slightly and stir in1 1/2 cups of cheese. 

Roll out crescent rolls vertically on baking stone, do not separate and seal perforations. Spread taco meat down center of crescent rolls. Cut 10 strips on each side of the dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip on turn. Continue alternating strips to form a braid. Bake at 375 for 15-20 minutes - until lightly browned.



post signature

8 comments:

  1. That looks so good, I almost want to lick my screen. Great job and I'll bet better than anything from a restaurant. I'm like you and usually full on chips and salsa when my meal arrives.

    ReplyDelete
  2. Looks good as always Steph. Mexican restaurants serving authentic South of the border cuisine is usually a much healthier and fresher option. It's our Tex-mex resturants that serve us all of that ooey-gooey delicious fattening stuff that really doesn't resemble true Mexican food much. (soap box time)

    ReplyDelete
  3. Lea Ann - I know what you mean. Tex-Mex is everywhere here. There aren't a lot of authentic Mexican places to eat. Mexican food does gets a bad wrap, but I love Tex-Mex too!

    ReplyDelete
  4. Sounds fantastic! I started making my own Mexican awhile ago since there just aren't any good restaurants near me.

    ReplyDelete
  5. I am thinking.....
    I have everything chorizo to use tonight and I could do this with the chorizo.

    Great looking idea, I like the braid technique.

    ReplyDelete
  6. Sounds great, Steph... I love Mexican food also---so this one would be neat to make! Thanks!

    We're having a wonderful time in Arkansas--but it's passing by too quickly. The weather has been great considering the fact that it is snowing at home.

    Hugs,
    Betsy

    ReplyDelete
  7. Thank you for posting this recipe on your blog. I wanted to make this for dinner and googled for hours trying to find the right recipe. Here is a good recipe for taco seasoning if you're fresh out of packets: http://southernfood.about.com/cs/basicmixes/ht/taco_seasoning.htm

    ReplyDelete
  8. We have been making the Pampered Chef Taco Ring for years, but I like that you added the Rotel before you baked it. Also just an idea for everybody, but we also do chicken instead of the ground beef!

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...