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.
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
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.
CONNECT WITH PLAIN CHICKEN