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.

Easy Taco Stuffed Bread Recipe

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?

How to Make the Best Taco Stuffed Bread Recipe

This open faced kind of stuffed bread is perfection for adding your favorite taco fixings. You can top this taco bread with lettuce, cherry tomatoes, jalapenos, sour cream, green onions, olives or any of your family's favorite toppings.

Ingredients you'll need to make this recipe for Taco Stuffed Bread: One long 20-22 inch French Baguette. lean ground beef, diced onion, poblano or jalapeno pepper, garlic, salsa, chive and onion cream cheese, olive oil, taco seasoning, lemon pepper, salt and shredded Colby jack or Monterey jack cheese.
For this recipe, I use a long French baguette found in any grocery store bakery. You can use a shorter fluffy loaf of Italian bread if preferred. Please note that the baguette holds up best to the taco filling.
If you'd like to add extra kick to the bread, switch out the shredded cheese for the same mount of pepper jack cheese.
To save time, the taco beef filling can be prepared in advance and chilled in an airtight container until assembling. It also freezes well if you're a meal planner. Store in the freezer for up to 2 months.
The top and middle of the bread that you'll removed from the baguette can be drizzled with butter and baked along with the taco bread, if desired. It can also be placed into a freezer bag and saved for future use as a breadcrumb topping for casseroles or as an ingredient for meatloaf.
Set-up a toppings bar for taco bread including cilantro, shredded lettuce, tomatoes, onion, olives, salsa, guacamole, sour cream or any of your favorite taco toppings.
Store leftover taco stuffed bread in the refrigerator for up to 2 days. Reheat gently in the microwave to prevent drying out the bread. You can also reheat in a toaster oven.

More Southern Style Stuffed Bread Recipes to Make

Those inexpensive loaves of bread at the local grocery store have a myriad of uses. They can be sliced and turned into homestyle garlic bread or warmed and slathered with butter to dip into a steamy bowl of soup. More stuffed bread recipes you may like to try:

Chicken Bacon Ranch Stuffed Bread can be sliced and served family style.
Cinnamon Roll French Bread recipe was the result of a lightbulb moment and it's become a family favorite.
Barbecue Chicken and Bacon French Bread Pizza is a delightful warm sub to make.
Philly Cheesesteak Stuffed French Bread from Eating on a Dime

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5 from 1 vote

Taco Stuffed Bread

Prep Time20

Cook Time15

Stand time5

Total Time40

Course: Appetizer, Beef, Main Course

Cuisine: American, Mexican Inspired

Keyword: stuffed-french-bread-recipes, taco-recipes, taco-stuffed-bread

Servings: 4 servings

Calories: 870kcal

Ingredients

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
⅔ 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
½ teaspoon salt adjust to your taste
½ teaspoon lemon pepper
2 cups shredded colby-jack or monterey jack cheese divided
Assorted toppings for serving: shredded lettuce, cilantro, tomatoes, sour cream, onion, olives

Instructions

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 ½ 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'.

Notes

The top of the french bread may be toasted along with taco bread or crumbled and frozen. Use it as a fresh breadcrumb topping for casseroles or meatloaf filling.

Nutrition

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