Pinterest and I broke up for a bit.

It was too difficult during Lent.

All the sweets and desserts……

However, I am at a standstill with meals and needing to channel some healthier options and am asking Pinterest to go steady again.

NOT that this post is about healthy options ~ one step at a time!

I guess this Crescent Roll Taco Braid could possibly be skinny-fied, but this time around I used ground beef and full fat cheese. I did use one reduced fat crescent roll and one regular. This recipe makes 2 big braids…perfect for leftovers and lunches during the week. I have NO idea how one would fit a pound of ground beef, a can of black beans, a can of Rotel and 2 cups shredded cheese into ONE crescent roll tube as the recipe suggests.

{followed directions, but used two tubes of crescent rolls}

{garnish with lettuce, chopped tomatoes, light sour cream, avo/guac & a shot of Cholula : other possible toppings : jalapeños, cilantro, salsa and/or olives}

To wash it all down, I stirred up some Pink Grapefruit Margaritas. It is Spring Break after all…

I totally stopped reading the recipe and didn’t realize these were supposed to be blended. Whoopsie.

Here is what I had pinned…

{via}

*****

The taco braid was delish! I left it in the oven a tad longer than 25 minutes to get nice and crisp, but not too overcooked. I doused mine in Cholula, of course, and used an Ortega chipotle taco seasoning packet for some more heat. For the Rotel, I used the lime & cilantro variety. I’ll definitely be making this again and next time will use ground turkey and lowfat cheese on the reduced fat crescent roll to cut fat & calories a bit.

The margs were perfect, too. Not too sweet, not too tart and a pretty shade of pink that would be perfect for a bridal shower or bachelorette party.

Or a Friday night on Spring Break.

Linking up with Jess over at Keeping up with the Johnsons…come say “Hi!” and click around to discover all sorts of Pinterest action!