Taco Braid and Homemade Guacamole

This meal was so easy and so delicious! My husband said it was like a fluffy chimichanga. I was scatterbrained when I made it and I closed it up without the cheddar. No worries, though... we just threw the cheese on top!

And the guacamole... well, let's just say there isn't any left! YUM!

Taco Braid

Recipe from The Girl Who Ate Everything

1 recipe bread dough (can be homemade or frozen dough from the store)

Filling:

4 oz of Cream Cheese, softened

1/2 cup Salsa
1/2 lb ground beef seasoned with taco seasoning

1 can (15oz) of black beans (drained)

1 cup of shredded cheddar cheese
olive oil
garlic salt

Preheat oven to 400 degrees.

Roll dough into a 15-in. x 12-in. rectangle. Place on a greased cookie sheet. It's very important to place the dough on the cookie sheet before you fill it because once you fill it, it will be too heavy to move onto the cookie sheet. Mix salsa and cream cheese in a small bowl. Spread cream cheese mixture lengthwise down center third of rectangle, salsa, then seasoned meat and black beans. Sprinkle with cheese.

On each long side, cut 1 inch wide strips about 2-1/2-inches into center. Starting at one end, fold alternating strips at an angle across filling.

Pinch ends to seal and tuck under. Brush with olive oil and sprinkle with garlic salt. Cover and let rise for 20 minutes.

Bake at 400 degrees for 20 minutes.

Guacamole

4 ripe avocados

1/2 cup red onion, diced finely

2 roma tomatoes, seeded and diced finely

1/4 - 1/2 cup cilantro, chopped finely

1 lime, juiced

1 teaspoon minced garlic

salt and pepper to taste

Cut avocados in half and remove pit. Scoop out flesh of avocado and coarsely chop it. Place in a large bowl and slightly mash with a fork. I like mine on the chunky side. Add the diced onion, tomatoes, cilantro, and garlic and toss together with the avocados. Add the lime juice, salt, and pepper to taste.