Easy Fajita Taco Braid Recipe

Taco Tuesdays just got kicked up a notch!! I think you'll love the flavors in this easy recipe.

Course Lunch or Dinner

Cuisine TexMex

Prep Time 15

Cook Time 20

Resting time 10

Total Time 45

Servings servings

Calories 564kcal

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Set aside.
Brown the ground beef with the frozen peppers and onions. Drain oil if necessary.
Add the rotel and taco seasoning. Mix well. Simmer for an additional 5 minutes. This will allow all of the flavors to come together.
While the fajita mixture is simmering, roll out both crescent roll dough packages onto the baking sheet. Pinch the seams together. Using a knife or pizza cutter, make an equal amount of slices, about 12, an inch apart down each side of the dough.
Spoon the meat mixture down the middle of the dough. Sprinkle the shredded cheese over the top of the meat.
Alternating sides, "braid" the dough over the top of the meat. Pinch both ends together to seal.
Whisk the egg together with a couple tablespoons of water. Using a pastry brush, brush the top of the dough and around the sides with the egg wash. Don't skip this step! It makes the pastry glossy and beautiful!
Place in the preheated oven for 20 minutes. Reduce the heat to 350 at the 10 minute mark and continue baking. Remove from the oven and let sit for 10 minutes before slicing and serving.
Enjoy with your favorite taco fixings!! Shaved lettuce, tomatoes, jalapenos, olives, sour cream, etc.