This open faced Taco Stuffed Bread has all of the makings of a family pleasing fiesta. Top it with your favorite taco fixins’ then slice into pieces and serve.
Taco Stuffed Bread
There isn’t a week that goes by that we don’t have a south-of-the-border meal on our dinner menu. My boys are die hard fans whether I’m making crockpot chicken tacos, a cheesy taco meatloaf or a big bowl of taco soup. This delicious stuffed bread proves that you can enjoy those same flavors in an an out-of-the-box way. Variety is the spice of life, right?
Helpful Tips for Making Taco Stuffed Bread
- For this recipe, I use a long french baguette found in any grocery store bakery. You may use a shorter fluffy loaf of Italian bread, if preferred but, the baguette holds up best to the taco filling.
- If you’d like to add extra kick to the bread, switch out the cheese for the same mount of pepper jack cheese.
- The taco beef can be prepared in advance and chilled in an airtight container until assembling, to save time.
- The top and middle of the bread that you’ll removed from the baguette can be baked along with the taco bread, if desired. It can also be placed into a freezer bag and saved for future use. You can use it as bread crumbs to top your favorite casseroles or as an ingredient for meatloaf.
- Top this taco bread with cilantro, shredded lettuce, tomatoes, onion, olives, salsa, guacamole, sour cream or any of your favorite taco toppings.
Other Stuffed Bread Recipes to Try
Those inexpensive loaves of bread at the local grocery store have a myriad of uses. Some of our favorites include:
- Chicken Bacon Ranch Stuffed Bread
- Cinnamon Roll French Bread
- Barbecue Chicken and Bacon French Bread Pizza
- Philly Cheesesteak Stuffed French Bread from Eating on a Dime
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Taco Stuffed Bread
- 1 20-22 inch french loaf baguette
- 1 lb lean ground beef
- 1 medium onion diced
- 1 medium jalapeno pepper or poblano pepper seeded and diced
- olive oil
- 3 cloves garlic minced
- 2/3 cup chunky salsa mild, medium or hit, your choice
- 4 ounces chive and onion cream cheese softened
- 1 (1.0 oz) packet taco seasoning use your favorite
- 1/2 tsp salt adjust to your taste
- 1/2 tsp lemon pepper
- 2 cups shredded colby-jack or monterey jack cheese divided
- Assorted toppings for serving: shredded lettuce, cilantro, tomatoes, sour cream, onion, olives
- Preheat oven to 375°F. Place french bread on a parchment lined baking sheet. Use a sharp knife to remove the center of the bread, leaving the bottom and sides intact. Set aside.
- In a large 12 inch skillet, cook together ground beef, onion and jalapeno in a couple of drizzles of olive oil. Cook over medium-high heat for 8-10 minutes or until no pink remains.
- Add garlic to the pan, cook for 1 minute longer. Drain excess fat from pan.
- To the skillet add salsa, cream cheese, taco seasoning, salt and lemon pepper. Adjust salt to your taste, the taco seasoning may have ample.
- Simmer for 2 minutes, just until heated through and the cream cheese has melted. Remove from heat.
- To assemble: Sprinkle 1/2 shredded cheese evenly into bottom of bread. Fill evenly with taco beef. Top with remaining cheese.
- Place into oven and bake for 12-15 minutes or until heated through and cheese has melted.
- Let stand for 5 minutes, slice and served with your favorite taco fixins'.