This Taco Braid is the perfect appetizer or easy weeknight dinner. Ground beef seasoned in taco seasoning and salsa and then braided in crescent dough. An easy-to-make twist on a traditional taco!

Easy to make taco braid
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Why We Love this Taco Braid

  • A fun twist on a traditional taco.
  • Easy to make and perfect for a quick weeknight dinner.
  • Perfect for a game-day appetizer.
  • Uses a refrigerated crescent dough.
  • Great finger food!


  • 1 pound ground beef or turkey
  • 1 cup onion diced
  • 1 tablespoon taco seasoning
  • 1 cup salsa
  • refrigerated crescent dough
  • 8 ounces refried beans
  • 1 cup shredded cheddar cheese

How to Make a Taco Braid

  1. Brown the ground beef and the onion.
  2. Mix in the taco seasoning and salsa. Let cool for about 10 minutes.
  3. Unroll the crescent roll and cut 2 inch strips along each side of the dough (leave the center of the dough uncut)
  4. Spread the refried beans along the center of the dough (the uncut portion)
  5. Add the meat mixture on top of the refried beans.
  6. Top with the cheese.
  7. Fold the cut strips over the meat, cheese and beans. Overlap and crisscross the strips.
  8. Bake at 350 degrees for 20-25 minutes, until the top is starting to get golden brown.
  9. Cut into slices and serve with guacamole, salsa and sour cream.
4.13 from 8 votes
A close up of a sandwich on a plate, with Taco

Taco Braid

Serves — 6
This Taco Braid is an easy-to-make twist on a traditional taco! Seasoned ground beef mixed with salsa and then braided in crescent dough. Perfect dinner or appetizer.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


  • 1 pound ground beef or turkey
  • 1 cup onion diced
  • 1 tablespoon taco seasoning
  • 1 cup salsa
  • refrigerated crescent dough
  • 8 ounces refried beans
  • 1 cup shredded cheddar cheese


  • Preheat oven to 350 degrees
  • Brown ground meat and drain
  • Add onions and cook until soft
  • Add taco seasoning and salsa
  • Stir to combine
  • Remove from heat and let cool 10 minutes
  • Open crescent dough, unroll and seal perforations
  • Cut 2 inch strips along each of the longer sides of the dough (see picture)
  • Spread refried beans down center of the dough
  • Spread meat mixture on top of the beans
  • Sprinkle cheese over top of the meat mixture
  • Fold strips over meat mixture toward the center – criss cross
  • Bake for 20 – 25 minutes or until golden brown
  • Cut into slices
  • Serve with sour cream and salsa

Nutrition Info

Calories: 229kcal | Carbohydrates: 10g | Protein: 23g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 724mg | Potassium: 442mg | Fiber: 3g | Sugar: 4g | Vitamin A: 468IU | Vitamin C: 3mg | Calcium: 174mg | Iron: 3mg

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  1. Could I see pictures of how you cut and fold the crescent rolls? I’m so visual and am not fully understanding the directions.
    Thank you!

  2. I have some picky eaters in my family and this sounds perfect for something new to try the only thing in worries about is the refried beans.. if I dont add that will my dough get soggy at the bottom?

    1. Hey Jessica – I HATE refried beans and so does my family! You don’t even know they are there – my kids ate them and had NO clue!
      {whisper voice….don’t tell them they are in there and they will never, ever know!}

  3. 4 stars
    I was thinking what to bring to my sis-in-law birthday. I remember she loves
    taco. I think she would love this recipe. thanks!

  4. 4 stars
    I just made this for dinner and it turned out great! I used pepperjack cheese instead of cheddar to give it a little kick and served a green salad with chipotle ranch dressing on the side. Will definitely be making this again!

    1. It easily feeds four (more, depending on if they are big eaters) for a full dinner – would make a great appetizer too!