Tuesday, September 22, 2015

Clean Plate Club Welcomes New Member

We picked up 40 pounds of Zaycon Ground Beef.  40 pounds!  Too bad I didn't make this recipe with that beef.  Just think of all the possibilities with that beef.  One of them I found through Zaycon - another happy customer - is this Taco Braid.  Tacos in my house could be a 7 day a week event.  Andy is a fan of tacos.  When we were in Mexico he wanted to try every random food cart in the city that was selling tacos cooked off the top of trash cans.  Ok - slight exaggeration - slight.  But Tacos?  His friend.  I wanted to try something different than the standard corn tortilla shells.  I thawed a loaf of bread dough instead of the suggested pizza crust dough in a can.  I bought a bunch of these frozen bread dough hunks because it was cheaper and they stayed better longer in the freezer.  Just one day in the fridge and the dough was ready.  I wasn't so sure as I stuck this baby in the oven - even as we ate it - I wasn't sure as I looked around the table if this was a hit.  After multiple servings and almost plate licking - I would say this one is a hit and one to do over and over, and possible over again.  Even Bronwyn - a new member of the clean plate club.

Taco Braid 

1 can refrigerated pizza crust or 1 thawed white bread dough loaf
2 tablespoons olive oil
1/2 cup chopped onion
1 lb. Ground Beef
3 tablespoons Homemade Taco Seasoning
1/2 cup water
1 cup Fiesta Blend shredded cheese, divided
1 tomato, diced, plus additional for top, if desired
2 tablespoons unsalted butter, melted
2 cups chopped Romaine lettuce
Sour cream and taco sauce for serving, if desired

Prepare a rimmed baking sheet by lining it with parchment.
Preheat oven to 375 degrees F.
in a large skillet heat the olive oil over medium heat.
Add the chopped onion and cook until soft, about 3 - 5 minutes.
Add the Ground Beef and cook until brown.
Add the Homemade Taco Seasoning and water and mix until well incorporated.
Reduce heat to low and simmer for 5 - 7 minutes.
Meanwhile, transfer the piece of parchment to your work surface.
Place the pizza dough on the parchment and roll it so that it measures 10 X 15 - inches.
With a pizza cutter, make slices 1 1/2 - inches thick and 3 - inches in along both long sides of the dough.
Place the ground beef down the center of the dough.
Cover the beef with 3/4 cup of cheese and then add the diced tomato.
Beginning at one end of the braid, fold the end up and wrap the first two slices over to secure it.
Repeat the wrapping with the remaining slices just until the last two.
Fold the remaining end up and wrap the last two slices over it to secure.
Gently brush the top and side with the melted butter.
Sprinkle the remaining 1/4 cup of cheese on top.
Transfer the parchment on to the rimmed baking sheet.
Bake for 20 - 25 minutes, until golden brown.
Allow to cool for 5 minutes before serving.
Cover with chopped Romaine lettuce and additional tomato, if desired.
Serve with sour cream and taco sauce.

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