I’ve said it before. My husband LOVES tacos! If they don’t top his list of favorite foods, they come incredibly close. I made this giant taco braid one night for supper, and he ate two portions and had leftovers later. This is actually not too hard to make. The “braiding” may be a bit time consuming, but it’s not too bad at all.
- 1.5 lbs. hamburger meat
- 1 reg. size can petite diced tomatos
- 1/2 reg. size can refried beans
- taco seasoning to taste
- shredded cheddar cheese (or your flavor of choice)
- chili powder (optional)
- uncooked tortilla dough (use only about 2/3 – 3/4 of the dough the recipe makes)*
- Mix the tortilla dough. Cover and let set while you make the taco meat.
- Brown the hamburger meat in a skillet until thoroughly cooked. Drain fat off, and put meat back in the pan.
- Add taco seasoning and tomatoes to the meat. If needed, use the tomato can and add about 3/4 can of water to mix the seasoning with the meat. Let the mixture come to a boil, turn down heat some, and allow the water to cook out.
- Once the water has cooked out of the meat, turn off the heat, add the beans, and mix until well blended.
- While the meat is cooling some, roll out the tortilla dough in a rectangular shape. Place on a large, un-greased cookie sheet. The entire sheet should be covered.
- Carefully spoon the meat onto the dough. Place in a log form down the middle of the dough.
- Sprinkle liberally with the cheese and chili powder.
- Using a knife, cut diagonal 1-inch strips on down each side of the meat. (The cuts on the ends should go out towards the corners of the dough from the corners of the meat “log.” This should form a sort of triangle of the ends of the dough. Also, cut the same amount of strips on each side.)
- Fold the ends of the dough like you’re wrapping a baby up in a blanket. Then, fold the strips from the sides across the meat, alternating left and right to form a braided look.
- Bake in a 350-degree oven until dough is cooked through, about 15-20 mins.
- Cool, slice, serve, and enjoy!
*Because tortilla dough is used, it won’t take long to cook, and the crust will be dry, like a tortilla. It may look like a pie crust, but it’s not. Although, if you want a crust that is more buttery and moist, pie crust dough or croissant dough could be used instead. Just adjust the cooking technique as needed.
**The recipe for tortilla dough can be found here: https://crystalpoe.wordpress.com/2012/03/02/taco-empanadas-and-flour-tortillas/.