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Cheesy, beefy, and not trying to be fancy—just ridiculously good.
You ever look at a loaf of bread and a pack of ground beef and think, well… this is either dinner or a cry for help?
That was me last week. I’d planned tacos, but realized (after 4 p.m., of course) I was out of tortillas. What I did have was this big, crusty French loaf staring at me like it wanted to be part of something greater. So I went with it. And let me tell you—what came out of the oven was pure gold. Melty, cheesy, taco-stuffed goodness with just the right crunch from the bread. My husband went back for thirds. Even the picky teen didn’t say a word—just ate. That’s how you know it’s good.
It’s part sandwich, part taco, part “who even cares what we call it” because it disappears faster than you can say, Did someone already eat the last piece?
Why You’ll Kinda Fall in Love with This
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Fast. You’re 30 minutes away from dinner. Really.
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Hands-on eating = happy people. It’s taco night without the plate juggling.
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Totally customizable. Got picky eaters? They can top their own slice.
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Crowd-pleaser. It’s like the warm, cheesy version of a group hug.
Ingredients (and the little tricks that help)
Alright, here’s what you’ll need, plus a few thoughts from someone who’s made this more times than she’ll admit.
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1 large loaf of French or Italian bread
The wider, the better. You want enough space to fill it up. If it’s already sliced, you’re ahead. If not, slice it yourself and scoop out a bit of the inside to make a little “canoe” for the filling. Don’t toss the insides—dry ’em out and make breadcrumbs later. -
1 lb ground beef
I usually go with 85/15. Ground turkey or plant-based crumbles? Totally fine. -
1 packet taco seasoning
Store-bought or homemade. I won’t judge. (But if you make your own, a little smoked paprika goes a long way.) -
2 cups shredded cheddar or Pepper Jack cheese, divided
Use what you like—or whatever’s in the fridge. I’ve even used shredded mozzarella in a pinch. It’s cheese. It’ll do its job. -
1–2 Roma tomatoes, chopped
These hold up best and don’t turn the bread soggy. Nobody wants soggy bread. -
1/4 cup chopped green onions & 1/4 cup sliced black olives
Totally optional, but they add a nice salty-crunchy thing. -
Chopped cilantro, to taste
Or skip it. Some people think it tastes like soap and honestly, that’s their journey.
How to Make It (You’ve Got This)
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Preheat your oven to 350°F.
Trust me, you don’t want to forget and have to wait later. -
Brown your beef.
Get a big skillet going on medium heat. Toss in the beef, cook it through, and drain the grease. Stir in that taco seasoning. Smells amazing already, right? -
Mix in a little cheese.
Just a ½ cup or so, right into the meat. It melts in and makes everything stick together. Kinda like edible glue, but… not gross. -
Fill your bread boats.
Lay the bread halves on a lined baking sheet. Pile the meat into the hollowed-out center. Then load it up with the rest of your cheese. -
Bake for about 10 minutes.
Just until the cheese gets bubbly and starts to brown at the edges. If the smell doesn’t make you drool by now, check your nose. -
Top it up.
Sprinkle on green onions, olives, tomatoes, cilantro—whatever makes your heart (and mouth) happy. Want heat? Jalapeños or red pepper flakes. Want cool? Drizzle some sour cream. You do you. -
Slice and serve.
Big serrated knife, 3-inch slices, napkins on standby.
Mix It Up: What Else Can You Do?
Honestly? A lot.
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Go breakfast-y. Scrambled eggs + sausage + cheese = morning win.
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Make it vegetarian. Sautéed mushrooms, beans, corn, and zucchini work beautifully.
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Double down on the taco vibe. Add a smear of refried beans before the meat layer. Game changer.
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Add a crunch. Crushed tortilla chips on top? Yes. Yes, you should.
Leftovers (If You’re Lucky)
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Fridge it: Wrap leftovers in foil or toss in a container. They’ll keep 2–3 days.
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To reheat: Oven > microwave, always. 350°F for 10–12 minutes keeps that bread crispy.
Microwave will work in a pinch, but we’re talking soft and floppy instead of crispy and toasty. You decide what kind of day you’re having.
Last Thing Before You Run Off
Look, I’m not gonna say this will change your life—but I will say it’ll change your dinner plans. It’s a little messy, a lot comforting, and just plain fun to eat. Make it once and you’ll probably keep a loaf of bread in your freezer “just in case.”
And if you do try it, tell me how it goes! Did you add hot sauce? Serve it at a party? Make it with leftover taco meat from the night before? I’d love to hear your spin.
Drop a comment, send me a pic, or just holler the next time you need dinner in a hurry. I got you.
Stuffed Taco Bread
Ingredients
- 1 loaf French or Italian bread wide, sliced lengthwise
- 1 lb ground beef
- 1 package taco seasoning
- 2 cups shredded cheddar or Pepper Jack cheese divided
- 1/4 cup green onions chopped
- 1/4 cup black olives sliced
- 1-2 Roma tomatoes chopped
- 2 tablespoons cilantro chopped, or to taste
Instructions
- Slice the bread lengthwise if not already cut. Scoop out some of the soft center to make room for the filling while keeping the crust intact. Set aside.
- Preheat oven to 350°F. In a large skillet over medium heat, cook ground beef until no longer pink, about 6–8 minutes. Drain excess grease.
- Stir taco seasoning into the cooked beef. Remove from heat and stir in 1/2 cup of shredded cheese.
- Spread the taco beef mixture evenly into the hollowed-out bread halves. Top with remaining cheese.
- Place the stuffed bread halves on a baking sheet lined with parchment paper. Bake for 10 minutes or until cheese is melted and edges are golden.
- Remove from oven and top with green onions, black olives, tomatoes, and cilantro. Slice into 3-inch sections to serve.
Notes
Nutrition