"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Taco Braid Recipe

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This recipe for Taco Braid, by , is from Eagle Scout Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Olson
Added: Wednesday, August 20, 2008


dough(can use frozen)
1 t active dry yeast
2 T sugar, divided
3/4 c warm water (110-115) divided
2 T butter or margarine softened
2 T powder milk
1 egg beaten
1/2 t salt
2 cups flour

1 lb ground beef
1/4 c sliced mushrooms
1 can (8oz) tomato sauce
2 T taco seasoning
1 egg, beaten
1/2 cup shredded chddar cheese
1/4 c sliced ripe olives

In a mixing bowl, dissolve yeast and 1 t sugar in 1/2 cup water. Let stand for 5 min. Add butter, milk powder, egg, salt and remining sugar and water. Stir in enough flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic. about 6-8 min. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
In a skillet, cook beef and mushrooms over medium heat until meat is no longer pink; drain. Stir in tomato sauce and taco seasoning. Set aside 1 Tablespoon beaten egg. Stir remaining egg into beef mixture. Cool completely.
Punch dough down, Turn onto a lightly floured surface; roll into a 15in X 12 in rectangle. Place on a greased baking sheet. Spread filling lengthwise down center third of rectangle. Sprinkle with cheese and olives.
On each long side, cut 1 in wide strips about 21/2 in into center. Starting at one end, fold alternating strips at an angle across filling.Pinch ends to seal and turk under. Cover and let rise for 30 min.
Brush with reserved egg. Bake at 350 for 20-25 min or until golden brown. Remove from pan to a wire rack

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
2 hours




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