Wednesday, September 1, 2010
Tonight's Dinner is a Taco Braid. Zane and I love this.
1 pound lean ground beef
1/3 sliced mushrooms
1 can (8 oz) tomato sauce
1-2 Tablespoons taco seasoning
1 egg, beaten
1/2 cup shredded cheddar cheese
1/4 cup sliced olives
2 pkg refrigerator crescent rolls
Prepare braid by combining rolls and rolling out dough as seen in picture. With pizza cutter cut strips a few inches long.
In a skillet, cook beef and mushrooms over medium heat until meat is no longer pink; drain. Stir in tomato sauce and taco seasoning. Set aside 1 tablespoon beaten egg. Stir remaining egg into beef mixture. Cool completely. Place mixture down center of prepared braid. Braid edges over top. Brush with beaten egg. Bake 25-30 minutes at 375