Weeknight Taco Braid

Weeknight Taco Braid – our go-to Taco Tuesday recipe! Super simple to make and tastes great! Only 6 ingredients – crescent rolls, ground beef, taco seasoning, salsa, black beans, and shredded cheese. Top the braid with your favorite taco toppings. Serve with beans and rice or a salad. Everyone gobbled this up and both went back for seconds. Add this to your menu ASAP!

Originally posted February 25, 2010

taco crescent roll braid topped with lettuce tomatoes and jalapenos with text overlay

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Crescent Roll Taco Braid

I’ve been making this Weeknight Taco Braid for as long as I can remember. It is one of our all-time favorite Mexican recipes. It is incredibly easy to make with only a few simple ingredients. Crescent rolls stuffed with taco meat, black beans, and cheese. YUM! All you need is some chips, salsa, and guacamole, and you are set! We gobbled this up and both went back for seconds. Add this to your menu ASAP! It is sure to be a hit with your family too!

taco meat and cheese on top of crescent rolls

How to Make Weeknight Taco Braid

This dish is super easy to make. Start with browning some ground beef. Drain fat. Add taco seasoning, salsa, and black beans. Simmer for a few minutes and remove from the heat. Unroll a can of crescent rolls. Seal the perforations. Spread ¾ of the taco meat down the center of crescent rolls. Top with shredded cheese. Cut 10 strips on each side of the dough. To braid, lift strips of dough across the mixture to meet in the center. Continue alternating strips to form a braid. Bake for 20 minutes – until lightly browned. Remove the braid from the oven and top with the remaining taco meat mixture. Sprinkle with remaining cheese. Bake the braid for an additional 10 minutes, or until the cheese has melted and the crescent rolls are golden brown.

  • Can substitute ground turkey for the ground beef.
  • I prefer to use a can of the crescent sheet dough instead of crescent rolls.
  • Can substitute a can of refrigerated pizza dough for the crescent rolls.
  • You can make the taco filling ahead of time and assemble the braid when ready to bake.
  • Here is our recipe for Homemade Taco Seasoning: https://www.plainchicken.com/homemade-taco-seasoning/
  • Here is our recipe for Homemade Restaurant-Style Salsa: https://www.plainchicken.com/superior-grill-salsa/
  • Our favorite store-bought salsas are Mateo’s, Kylito’s, Pace Picante Sauce, and Pace Restaurant Style Salsa. I find them at Walmart.
  • Feel free to throw in some corn, onions, or peppers into the meat mixture.
  • I like to save a little of the filling and spread it on top of the braid while it is cooking. Cook the braid first and the extra filling on top during the last 10 minutes of baking. You can skip this step if you prefer and put all of the taco filling and cheese inside the crescent rolls.
slices of taco crescent braid with lettuce and tomatoes

What to Serve with Beef Taco Bread

Top the braid with your favorite taco toppings. We like lettuce, tomatoes, and jalapeños. It is also great with some olives, sour cream, more salsa, and a drizzle of Jalapeño Ranch. Serve the braid with some beans and rice or a salad for a delicious homemade fiesta. SO good!

Here are a few of our favorite recipes from the blog that go great with this easy Mexican recipe:

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The BEST Guacamole

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taco crescent roll braid topped with lettuce tomatoes and jalapenos with text overlay

Weeknight Taco Braid

Yield: 4 people
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Weeknight Taco Braid – our go-to Taco Tuesday recipe! Super simple to make and tastes great! Only 6 ingredients – crescent rolls, ground beef, taco seasoning, salsa, black beans, and shredded cheese. Top the braid with your favorite taco toppings. Serve with beans and rice or a salad. Everyone gobbled this up and both went back for seconds. Add this to your menu ASAP!

Ingredients:

  • 1 lb lean ground beef
  • 1 (15-oz) can black beans, drained and rinsed
  • ¾ cup salsa
  • 1 (1-oz) packet taco seasoning
  • 1 (8-oz) can crescent rolls
  • 2 cups shredded cheddar cheese, divided

Instructions:

  • Preheat oven to 375ºF. Line a baking sheet with parchment paper and set aside.
  • Brown ground beef in skillet until no longer pink. Drain fat and return to pan. Add taco seasoning, salsa, and black beans.  Cook for 5 minutes or until all liquid is absorbed. Remove from heat and cool slightly.
  • Roll out crescent rolls vertically on the baking sheet, do not separate. Seal perforations.
  • Spread ¾ of the taco meat down the center of crescent rolls. Top with 1½ cups of cheese.
  • Cut 10 strips on each side of the dough. To braid, lift strips of dough across the mixture to meet in the center. Continue alternating strips to form a braid.
  • Bake for 20 minutes – until lightly browned.
  • Remove braid from oven and top the braid with remaining taco meat mixture. Sprinkle with remaining cheese. Bake the braid for an additional 10 minutes, or until the cheese has melted and the crescent rolls are golden brown.

Notes:

4 jars of salsa on the countertop
  • Our favorite store-bought salsas are Mateo’s, Kylito’s, Pace Picante Sauce, and Pace Restaurant Style Salsa. I find them at Walmart.
  • Feel free to throw in some corn, onions, or peppers into the meat mixture.
  • I like to save a little of the filling and spread it on top of the braid while it is cooking. Cook the braid first and the extra filling on top during the last 10 minutes of baking. If you put it on top before baking, the dough won’t cook all the way through.

Steph

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taco meat and cheese on top of crescent rolls with text overlay

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Comments

  1. 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!

  2. 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

  3. 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.

  4. 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!

  5. 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)

  6. 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.

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