- 12 Rhodes Loaves or 1 Rhodes Loaf Dough, thawed to room temperature
- 1 1/2 pounds lean ground beef
- 1/2 medium sized onion, chopped
- taco seasonings 1 packet
- 2 medium tomatoes, diced
- 1 1/2 cups cheddar cheese, grated
- 1/4 cup olives, sliced
- Sour cream and salsa, if desired
Lightly spray contrary with nonstick cooking spray. Roll the combined rolls or loaf into a 12 x 16 inch rectangle. Covering with plastic wrap also let rest. Brown the ground beef, onion and taco seasonings together and drain. Set aside to cool slightly. Tomatoes, cheese and olives stir into meat mixture. Remove the wrapper from the dough. Spoon the mixture lengthwise in a 4-inch strip along the center of the dough.
Make cuts 1 1/2 inches apart along sides of dough in 1/2 inch filling. Begin braid by folding the top & bottom strips towards filling. Then braid strips left over right, right over left. Finish by pulling the last strip over and tucking under the braid. Lift the braid with both hands and place on a large sprayed baking sheet. Cover with sprayed plastic wrap and let rise 30 minutes. Remove the film and bake in the oven at 350F for 30 to 35 minutes. Serve warm with sour cream and salsa, if desired.