January 27, 2014

Taco Braid

I loved the spaghetti bread I made before so when I saw this recipe for taco braid I knew I wanted to make it.  It was very good, but spicy, I think next time I will just use diced tomatoes without the green chilis in there.

1 pound ground beef
taco seasoning 
1 can rotel tomatoes- drained
1 can black beans- drained and rinsed
2 cans crescent rolls

Preheat oven to 350 degrees.  Brown and drain ground beef. Mix with taco seasoning, tomatoes, and beans.  Spread out the crescents on a cookie sheet, but don't separate them. Press seams together to form one piece.  Place meat mixture in the middle and make one inch strips on each side of meat.  

Fold over dough in a braid. Bake at 350 degrees for 20-25 minutes.  Let sit for 5-10 minutes before cutting. 

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