Weeknight Taco Braid

INGREDIENTS:

1 lb lean hamburger
1 can Rotel tomatoes (I pulse mine in the food processor)
1 packet taco seasoning
1 can reduced-fat crescent rolls
2 cups shredded cheddar cheese, divided
sour cream
salsa

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.
Read more at http://www.plainchicken.com/2010/02/weeknight-taco-braid.html#R1h7zarwD4Y5MQXK.99

1 lb lean hamburger

1 can Rotel tomatoes (I pulse mine in the food processor)

1 packet taco seasoning

1 can reduced-fat crescent rolls

2 cups shredded cheddar cheese, divided

sour cream

salsa

HOW TO :

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.

Tuesday, March 21, 2017