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  • Crystal Rondeau

    Mexican Braid (Meat, Beans, Salsa, Cheese) Serve with lettuce and sour cream BOMB Fan Friday-Taco Braid 1/ In a skillet, brown 1lb of ground meat. Season with your favorite taco seasoning. When meat is just cooked through add half of a small onion and let cook a few minutes. Adding the onion now keeps it slightly crunchy. Rinse and drain 1- 15oz can of black beans. Add to meat. Drain 1 can of rotel tomatoes. Add to meat. Heat til mixture is hot through out. 2. Line a baking sheet with parchment paper (makes clean up easy). Roll out 1 package of crescent roll onto baking sheet. Mend the perforations. 3. Cut crescent sheet on both sides 1inch apart. A pizza cutter works well 4. Put cooked meat mixture in center of cut crescent sheet 5. Put 2 cups of grated cheddar cheese on top of meat mixture 6. Fold crescent strips over meat mixture and press the strips together to seal the braid. 7. Bake in 350° oven for 20-25 minutes or until golden brown 8. Let sit for 5-10minutes to allow the Taco Braid to set.

  • Sheila Ennis

    Mexican Braid (Meat, Beans, Salsa, Cheese) Serve with lettuce and sour cream BOMB/Super easy and a different take on a "mexican" night.

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