Cheesy Stuffed Taco Bread will take your Taco Tuesday to new heights. It’s made with delicious taco meat topped with Colby Jack Cheese. Then this taco bread is wrapped in a refrigerated pizza crust and baked to perfection.
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Why You Should Make This Delicious Taco Bread
- Easy: This recipe is easy to make. Even though I added my own taco seasoning, you can make it even easier by using store-bought taco seasoning.
- Refrigerated Pizza Crust: The bread part of this recipe uses a roll of refrigerated pizza crust from the super market – super easy!
- Versatile: Serve this Stuffed Taco Bread with a salad for brunch, lunch or dinner. Also, serve it as an amazing appetizer.
- Awesome Leftovers: Store the leftovers, if any, in the refrigerator and warm in the microwave or oven. The leftovers are just as good!
Ingredients for the Taco Meat
- The Meat: I used ground beef for the taco meat. Sometimes, I’ll use ground turkey in place of ground beef. The reason is that ground turkey is more tender than ground beef.
- The Spices: I prefer making my own taco seasoning as opposed to using store-bought taco seasoning. The main reason is that I can control the sodium level. The spices that I used consisted of Masa corn flour, chili powder, Kosher salt, pepper, garlic powder, onion powder, paprika, ground cumin, dried oregano, and granulated sugar. This is my DIY taco seasoning!
- The Liquids: For the liquids, I use Rotel Original Diced Tomatoes & Green Chilies and water.
Here’s How I Made the Taco Meat
- I started by browning and crumbling the ground beef in a skillet over medium heat. Once the ground beef was browned, I drained it well.
- Next, I returned the drained ground beef to the skillet and added the corn flour, chili powder, salt, pepper, garlic powder, onion powder, paprika, cumin, oregano, and sugar. I stirred everything together.
- Then, I added the Rotel tomatoes and water and stirred everything together.
- I cooked the taco meat mixture uncovered over medium heat until most of the liquid had evaporated. This took about 15 minutes.
Ingredients for the Stuffed Taco Bread
This awesome Cheesy Stuffed Taco Bread uses only three ingredients.
- The Bread: I used a roll of store-bought refrigerated pizza crust in this recipe.
- The Taco Meat: The taco meat was prepared as detailed above.
- The Cheese: My cheese of choice in this recipe is shredded Colby Jack Cheese
Here’s How I Made the Stuffed Taco Bread
When the taco meat was done, I let it cool a bit while I turned my attention to making the stuffed taco bread.
- I opened the roll of pizza crust. Then, I carefully unrolled it onto a parchment lined cookie sheet.
- Once I had formed a rough rectangle of the pizza crust, I sprinkled on the taco meat and the shredded Colby Jack Cheese.
I made sure that I left about a 1-inch border on the crust so that the taco bread would seal properly.
- Starting at one of the long ends, I carefully rolled the taco bread into a log, making sure that I rolled it as tightly as possible.
When I reached the other long side, I pulled the dough up onto the log and pinched it to ensure that the bottom was sealed. I also pinched and tucked each of the ends under to produce a seal as well.
- Before baking the taco bread, I repositioned it, seam side down on the parchment paper. Then, I cut several slits in the top to allow for the steam to escape. Finally, I brushed the taco bread with an egg wash.
- I baked the Cheesy Stuffed Taco Bread in a preheated 350°F oven for 30 minutes. After 30 minutes, it was golden brown and perfectly cooked!
I let the taco bread cool for about 10 minutes before transferring it to a cutting board. Then, I cut the taco bread into pieces and served it.
I served the Cheesy Stuffed Taco Bread with a salad and some salsa con queso on the side.
Oh my – was it good. Yum!
Frequently Asked Questions
My preference is to use ground chuck. The reason is that ground chuck tends to be more tender than other types of ground beef.
I like to use my own taco seasoning. However, feel free to use your favorite taco seasoning, either homemade or store-bought.
The Masa corn flour serves to thicken the taco mixture. You can substitute corn starch or all-purpose flour for the corn flour.
Sometimes, I’ll use shredded Cheddar cheese in this recipe or Pepper Jack Cheese. However, feel free to use whatever good melting cheese you prefer.
This Cheesy Stuffed Taco Bread makes excellent leftovers. I generally store the leftovers in a Ziploc bag in the refrigerator. I reheat the leftovers in the microwave on high powerfor about 15 seconds or in the oven at 350°F for about 10 minutes.
Tips and Tricks
- Generally, I will drain the cooked ground beef and rinse it in hot water to remove as much grease as possible. I know that some view rinsing the cooked ground beef as negative since it removes not only grease but also beef flavor. However, my experience suggests that the real flavor of the taco meat comes from the spices, not from the actual meat.
- I like for my taco meat to be finely broken up. To achieve this, I rub the cooked and cooled ground beef between my hands to break it into small pieces before returning it to the skillet.
- The recipe above for the taco meat is my go-to recipe for a number of taco based dishes. I’ve been making the taco meat this way for a number of years. It never disappoints.
- I generally shred my cheese using a food processor as opposed to purchasing pre-shredded cheese. However, pre-shredded cheese will work fine in this recipe.
- One time when I made the Taco Bread, I started by using a silicone mat instead of parchment paper. I quickly learned that this wouldn’t work because the dough was so sticky. It stuck horribly to the silicone mat. Therefore, I highly recommend always using parchment paper.
Other Taco-Inspired Recipes
Tacos are one of my favorite foods. If you’re the same, you might be interested in these other taco-inspired recipes.
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Recipe
Cheesy Stuffed Taco Bread
Ingredients
Taco Meat
- 1 pound (16 ounces) ground beef (See Tip 1)
- 1 ½ Tablespoons Masa corn flour (See Tip 2)
- 1 ½ Tablespoons chili powder
- ¾ teaspoons Kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- ¼ teaspoon dried oregano
- ¼ teaspoon granulated sugar
- 10 ounce can Rotel Original Diced Tomatoes and Green Chilies
- ½ cup water
Cheesy Stuffed Taco Bread
- 13.8 ounce can refrigerated pizza crust
- 1 recipe of taco meat (recipe above)
- 2 cups (8 ounces) shredded Colby Jack Cheese (See Tip 3)
Instructions
Taco Meat
- Brown and crumble ground beef in a large skillet over medium heat. Drain well. (See Tip 4)
- Return drained ground beef to skillet. Add the remaining ingredients for taco meat. Stir to combine. Cook over medium heat, stirring occasionally until most of the liquid has evaporated, about 15 minutes. Set aside.
Cheesy Stuffed Taco Bread
- Unroll the pizza crust into a rectangular shape on a parchment-lined baking sheet. Sprinkle on taco meat and cheese to within 1 inch of all edges. (See Tip 5)
- Starting with one long end, roll up jelly-roll style as tightly as possible, pinching the other long end to seal; pinch ends and tuck under to seal. Turn seam side down; cut a few shallow slits in the top. If desired, brush with egg wash. (See Tip 6)
- Bake at 350°F for 30 to 35 minutes or until golden brown. Remove from oven; cool for 10 minutes. Slice into 1 to 1½-inch pieces. Yield: 6 servings. (See Tip 7)
Chula’s Expert Tips
- I used 80/20 ground chuck in this recipe. Ground chuck tends to be more tender than other types of ground beef. However, feel free to use whatever ground beef you have on hand. Also, feel free to substitute ground turkey for ground beef.
- Corn masa flour helps to thicken the taco meat. You can substitute corn starch or all-purpose flour or omit the corn masa flour.
- Feel free to substitute Cheddar cheese, pepper jack cheese, or a cheese of your choice in this recipe.
- I like to rinse the cooked ground beef in hot water to remove as much fat as possible. This, however, is a personal preference.
- One time when I made the Taco Bread, I started by using a silicone mat instead of parchment paper. I quickly learned that this wouldn’t work because the dough was so sticky. It stuck horribly to the silicone mat. Therefore, I highly recommend always using parchment paper.
- The egg wash is optional. However, it will produce a nice shiny crust on the sausage bread. To make an egg wash, whisk together one egg and one tablespoon of water.
- The leftovers can be refrigerated and reheated in the oven at 350°F for about 10 minutes or in the microwave for about 15 seconds on high power.
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