Name: Easy Taco Braid
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican-Inspired
Ingredients: 1 can store-bought pizza dough; 1 lb ground beef; 1 packet taco seasoning; 1/2 cup water; 1 cup refried beans; 1 cup shredded cheese (cheddar or Mexican blend); 1/2 cup salsa; 1 tablespoon olive oil (for brushing); 1/4 cup chopped cilantro (optional, for garnish)

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This Easy Taco Braid is the kind of meal I turn to when I need something fast, filling, and totally satisfying. With just a handful of ingredients—including store-bought pizza dough, seasoned ground beef, refried beans, salsa, and gooey melted cheese—this braid brings all the best taco flavors wrapped in a soft, golden crust. It’s a fun twist on Taco Tuesday that’s perfect for busy weeknights or casual get-togethers.

Easy Taco Braid

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 can store-bought pizza dough

1 lb ground beef

1 packet taco seasoning

½ cup water

1 cup refried beans

1 cup shredded cheese (cheddar or Mexican blend)

½ cup salsa

1 tablespoon olive oil (for brushing)

¼ cup chopped cilantro (optional, for garnish)

Directions

I preheat my oven to 375°F (190°C).

In a skillet over medium heat, I cook the ground beef until browned, breaking it into crumbles. Then I drain the excess fat.

I add the taco seasoning and water, stirring well and letting it simmer for 5–7 minutes until thickened.

I roll out the pizza dough into a 10x14-inch rectangle on a floured surface.

I spread a thin layer of refried beans down the center of the dough.

On top of the beans, I layer the seasoned taco beef, shredded cheese, and salsa.

I cut slits along the sides of the dough, about 1 inch apart, for braiding.

I fold the strips over the filling, alternating sides to create a braid and pinching the ends to seal it.

I brush the top with olive oil and bake for 20–25 minutes, until the crust is golden brown.

I garnish with chopped cilantro if I have it on hand and serve with extra salsa or sour cream.

Servings and timing

This recipe makes 6 servings and takes about 35 minutes from start to finish. It includes 10 minutes of prep time and 25 minutes of baking. Each serving has roughly 410 kcal, making it a hearty and filling meal.

Variations

I often switch up the filling depending on what I have in my fridge. Sometimes I use ground turkey or shredded chicken instead of beef. I’ve also added black beans or corn for more texture and fiber. If I’m making it vegetarian, I’ll skip the meat entirely and load it with beans, peppers, onions, and extra cheese. For spice lovers, jalapeños or hot sauce can be layered in with the filling.

Storage/Reheating

If I have leftovers, I wrap the taco braid in foil or store it in an airtight container in the fridge for up to 3 days. To reheat, I pop it in the oven at 350°F (175°C) for about 10–15 minutes to keep the crust crisp. It also reheats well in an air fryer. I avoid the microwave unless I’m in a rush—it tends to make the dough a bit soft.

FAQs

How do I keep the bottom from getting soggy?

I make sure to use a baking sheet lined with parchment paper and avoid overloading the braid with too much salsa or beans. If needed, I drain excess liquid from the beef mixture before layering.

Can I make this ahead of time?

Yes, I can assemble the braid a few hours ahead, cover it, and refrigerate. When I’m ready to bake, I let it sit at room temperature for 10–15 minutes, then bake as usual.

What should I serve with a taco braid?

I like serving it with a fresh salad, Mexican rice, guacamole, or extra salsa. It also pairs well with corn on the cob or a dollop of sour cream on the side.

Can I freeze taco braid?

Yes, I can freeze it either before or after baking. If freezing unbaked, I assemble the braid and wrap it tightly. I bake from frozen at 350°F for 30–35 minutes. If it’s already baked, I wrap slices and reheat in the oven.

Can I use homemade dough?

Absolutely. I sometimes use my favorite homemade pizza dough recipe when I have extra time. It gives the braid an even more personal touch.

Conclusion

This Easy Taco Braid is one of my go-to recipes when I want something comforting, delicious, and quick to make. It’s packed with flavor, fun to assemble, and perfect for feeding a hungry crowd. Whether I’m sticking to the classic version or adding my own twist, it’s always a dinner win.

Recipe:

Easy Taco Braid

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Author: Cheryl
Total Time: 35 minutes
Yield: 6 servings
Diet: Halal

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Description

This Easy Taco Braid is a delicious and quick twist on taco night, using pizza dough, seasoned ground beef, refried beans, cheese, and salsa, all braided into a golden crust for a fun and satisfying meal.

Instructions

Preheat oven to 375°F (190°C).
In a skillet over medium heat, cook the ground beef until browned, breaking it into crumbles. Drain excess fat.
Add taco seasoning and water, stir well, and simmer for 5–7 minutes until thickened.
Roll out the pizza dough into a 10x14-inch rectangle on a floured surface.
Spread a thin layer of refried beans down the center of the dough.
Layer the seasoned taco beef, shredded cheese, and salsa on top of the beans.
Cut slits along both long sides of the dough, about 1 inch apart, for braiding.
Fold the dough strips over the filling, alternating sides to create a braid. Pinch the ends to seal.
Brush the top with olive oil.
Bake for 20–25 minutes, until the crust is golden brown.
Garnish with chopped cilantro if desired. Serve with extra salsa or sour cream.