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Cheesy Stuffed Taco Bread
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5 from 2 votes

Cheesy Stuffed Taco Bread

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 store-bought refrigerated pizza crust and baked to perfection.
Prep Time10 minutes
Cook Time45 minutes
Resting Time10 minutes
Total Time1 hour 5 minutes
Course: Appetizer, Bread, Brunch, Cinco de Mayo
Cuisine: American
Servings: 6
Calories: 491kcal


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)


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)


  1. 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.
  2. Corn masa flour helps to thicken the taco meat. You can substitute corn starch or all-purpose flour or omit the corn masa flour.
  3. Feel free to substitute Cheddar cheese, pepper jack cheese, or a cheese of your choice in this recipe.
  4. I like to rinse the cooked ground beef in hot water to remove as much fat as possible. This, however, is a personal preference. 
  5. 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.
  6. 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.
  7. 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.


Calories: 491kcal | Carbohydrates: 37g | Protein: 32g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 91mg | Sodium: 1180mg | Potassium: 446mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1172IU | Vitamin C: 4mg | Calcium: 340mg | Iron: 5mg