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Taco Braid - Roll Dough Recipe
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Taco Braid – Roll Dough Recipe

Recipe by Julia Pacheco
5.0 from 1 vote
Servings

5

servings
Prep time

10

minutes
Cooking time

35

minutes
Cook Mode

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Ingredients

  • 11 Rhodes yeast dinner rolls, thawed

  • 10oz drained and rinsed black beans

  • 1 1/2 cups seasoned cooked cubed chicken breast

  • 1 tbs taco seasoning

  • 1/2 cup salsa

  • 1 1/2 cups shredded cheddar cheese

  • Optional Toppings For The End: Disced tomatoes, Sour cream, Guacamole, Salsa, Lime, and more!

Directions

  • Preheat oven to 350 degrees
  • On a greased surface combine the dough balls in a line and roll into a 12×16 rectangle.
  • In the center of the rectangle add the black beans, chicken, taco seasoning, salsa, and 1 cup of the cheese. Make cuts 1 inches apart along the sides of the dough. To braid fold the top and bottom strips towards the filling then braid the strips alternately over filling. Sprinkle top with the remaining cheese.
  • Bake for 28-33 minutes or until golden brown. Top with your favorite toppings and enjoy!

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About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

Read More About Me

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1 Comment

  1. Aileen Zamora says:

    I tried this taco braid but it was not that successful. I over stuffed it maybe as I wasn’t able to braid it successfully 😬. To rescue the situation, I put 2 small corn tortillas on top and tried to close it as much as I can and covered it A LOT of cheese. The side didn’t bake together at all so the juices sipped out while baking😥.

    Reply