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Taco Braid

First of all, I must apologize. I totally meant to take some step-by-step photos of the making of the Taco Braid. And I forgot. It was small group night at our house and I just got in a rush at the last minute getting everything ready. Sorry about that. It's really a simple process though and I think I can explain it fine without photos. If you have any questions about it though, feel free to ask!

This is one my husband's favorite meals. I learned how to make this at a Pampered Chef party years ago. Of course, I love my PC baking stones, but this can also bake just fine on a cookie sheet or a jelly roll pan, even a 9x13 baking dish! You just might want to spray some cooking oil on the pan or dish before you put the braid on it. That's the great thing about those stones--nothing sticks to them!

Taco Braid

1 lb. ground beef
1 pkg. taco seasoning
diced onion
1 1/2 cans cresent rolls
1 egg, beaten
****
shredded lettuce
tomatoes
shredded cheese
black olives
jalapenos
salsa
sour cream
guacamole
~~~~~
1. Prepare the ground beef following the instructions on the taco seasoning package.
2. Open the crescent roll packages and roll out the strips of rolls, keeping them attatched.
3. Make three rows, side by side, pressing the seams together.
4. Spoon the seasoned ground beef down the middle row.
5. Cut strips into the side rows of rolls.
6. Alternating sides, like a braid, bring the strips across the top of the meat.
7. Add a little water to the beaten egg, and brush the egg glaze over the braid.
8. Bake @ 350F for 30 minutes or until the braid is nicely browned.
9. Garnish the braid with the desired toppings and serve with sour cream, salsa and guacamole.

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