Taco Braid - Kraft Recipes Top
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Taco Braid

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Make It

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  • Dissolve yeast and 1 tsp. sugar in 1/2 cup water. Let stand 5 minutes. Add butter, milk powder, 1 egg, salt, remaining sugar, remaining water. Stir in enough flour to form soft dough. Turn onto floured surface, knead till smooth/elastic(~6-8 min). Place in greased bowl, turn to grease top. Cover, let rise ~1 hour, till double.
  • In skillet, cook beef, mushrooms on medium 'til meat is not pink. Add tomato sauce and taco seasoning, stir well, cook 5 min more. Set aside 1 Tbsp. beaten egg, stir rest into beef mixture. Cool completely. Punch down dough. On lightly floured surface, roll into 15"x12" rectangle.
  • Place on greased baking sheet. Spread filling down center 1/3 of rectangle. Sprinkle with cheese and olives. On each side, cut 1" strips, ~2 & 1/2" long. Start at one end, fold alternating strips over top at an angle. Pinch ends to seal. Cover, let rise 1/2 hour. Brush with remaining egg.
  • Bake 20-25 min @ 350. Remove from sheet to wire rack. Cool 5 - 10 min. Slice and serve.


Extra Spicy: Add sliced or diced hot peppers to beef and mushrooms while cooking, and sprinkle extra taco seasoning after brushing with egg, just before putting in the oven. Veggies: Corn or green peppers cooked with beef and mushrooms.

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