I feel like I'm on an eternal quest for new, interesting dinners my whole family will like. I get ridiculously bored making the same things every week but find myself falling back on the same staples over and over again. So I love when I come across great recipes that I know I can put into our rotation, like this great weeknight taco braid.
From Plain Chicken, it's a great "twist" on traditional taco night. Instead of stuffing individual shells, you roll up a zesty ground beef mixture and cheese into one big braid, which is made from refrigerated crescent rolls. Topped with cheese, sour cream, salsa, and other toppings of your choice, your family will be saying Ole!
Weeknight Taco Braid
1 lb lean hamburger
1 can Rotel tomatoes (I pulse mine in the food processor)
1 packet taco seasoning
2 cups shredded cheddar cheese, divided
1 can reduced-fat crescent rolls
Brown hamburger meat in skillet until no longer pink. Drain fat and return to pan.
Add Rotel tomatoes and taco seasoning. Cook for 5 minutes or until all liquid is absorbed. Allow meat mixture to cool slightly and stir in1 1/2 cups of cheese.
Roll out crescent rolls vertically on baking stone, do not separate, and seal perforations.
Spread taco meat down center of crescent rolls. Cut 10 strips on each side of the dough.
To braid, lift strips of dough across mixture to meet in center, twisting each strip on turn. Continue alternating strips to form a braid. Bake at 375 for 15-20 minutes -- until lightly browned.
Image via Amber DeGrace/Flickr