1lb./470g Of Lean Ground Beef.
One refrigerated pizza crust.
2 CUPS.Of chopped* lettuce.
1 CUP.Of shredded* cheese: Fiesta Blend.
1/2 CUP.Of chopped* onion.
1/2 CUP.Of water.
3 TBSP.Of Homemade Taco-Seasoning.
2 TBSP.Of olive oil.
1 diced tomato+more for topping.
2 TBSP.Of melted* unsalted butter.
Sour cream Or taco sauce for serving.
Using the parchment to arrange a rimmed baking sheet by lining it.
I set my oven temperature to 375 degrees Fahrenheit.
I heat the olive oil in a big skillet over medium heat.
I added in the chopped onion and cooked for around 5 minutes, until tender.
I stir in the Lean Ground Beef, then I simmer until brown.
I added water and the homemade taco-seasoning and I blended until well combined.
I lower the heat and boil for 7 minutes.
In the meantime, I moved the parchment paper to my work board.
I placed the parchment with the pizza dough and I rolled it so that it measures 10.15inches.
I made slices 1 inch and a half and 3 inches around the two long sides of the crust with a pizza cutter.
I placed the ground beef in the middle of the dough.
Using a 3/4 cup of cheese to coat the beef and then I added the diced tomato.
I folded the end up, beginning at one end of the braid, and wrapped the first two slices to secure it.
For the remaining slices, I repeated the wrapping only before the last two.
I folded up the remaining end and wrapped around it to protect the last two slices.
I brushed the top and sides softly with the molten butter. And I sprinkled on top of the remaining 1/4 cup cheese.
On to the rimmed baking sheet, I moved the parchment, and I baked until golden brown, for 20 to 25 minutes.
I let it cool before serving for 5 minutes.
For the topping, I covered the top with chopped Romaine lettuce and additional tomato. And serve the taco braid with sour cream and taco sauce.
It was delicious like I said, and I really hope it would be enjoyed by your families. Mine definitely did.
The kids are going to have fun eating it and it’s going to be a great meal to take to a picnic.