Ingredients
1 lb / 470 g lean ground beef.
A refrigerated pizza crust.
2 CUPS of chopped lettuce
1 CUP of grated cheese
Fiesta Blend.
1/2 CUP of chopped onion
1/2 CUP OF WATER.
3 tablespoons of homemade taco seasoning.
2 tablespoons of olive oil.
1 diced tomato + more for garnish.
2 tablespoons of unsalted melted *butter.
Sour cream OR taco sauce about serving.
Instructions
Use the parchment to line a rimmed baking sheet.
I set my oven temperature to 375 degrees Fahrenheit.
I heat the olive oil in a large skillet over medium heat.
I added the chopped onion and cooked about 5 minutes, until tender.
I stir in the lean ground beef, then simmer until browned.
I added water and the homemade taco seasoning and stirred until well combined.
I reduce heat & boil about 7 min .
In for now, I moving parchment paper to my working board.
I placed the parchment with the pizza dough and rolled it so that it measures 10.15 inches.
I made 1.5 inch and 3 inch slices around the two long sides of the crust with a pizza cutter.
I placing ground beef in middle dough.
Utilize 3/4 cup the cheese to coat the beef, then I adding the diced tomato.
I folded the end up, starting at one end of the braid, and wrapped the first two slices to secure it.
For remaining tranches, I repeated wrapping just before last two.
I folded remaining end up & wrapped round it to protecting last two tranches .
I gently brushed the top and sides with the melted butter. And I sprinkled on top of the remaining 1/4 cup of cheese.
On the rimmed baking sheet, I moved the parchment and baked until golden, about 20 to 25 minutes.
I let cool before serving for 5 minutes.
For the garnish, I covered the top with chopped romaine lettuce and additional tomatoes. And serve the taco braid with sour cream and taco sauce.
It was delicious like I said and I really hope your families will enjoy it. Mine definitely did.
Kids will have fun eating it and it will be a great take out picnic lunch.
Enjoy
