Taco Stuffed Bread

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

• Fast. You’re 30 minutes away from dinner. Really.

• Hands-on eating = happy people. It’s taco night without the plate juggling.

• Totally customizable. Got picky eaters? They can top their own slice.

• 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.

• 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)

1. Preheat your oven to 350°F.
   Trust me, you don’t want to forget and have to wait later.

2. 1. 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?

   2. 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.

   3. 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.

   4. 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.

   5. 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.

   6. Slice and serve.
      Big serrated knife, 3-inch slices, napkins on standby.

   Mix It Up: What Else Can You Do?

   Honestly? A lot.

   • Go breakfast-y. Scrambled eggs + sausage + cheese = morning win.

   • Make it vegetarian. Sautéed mushrooms, beans, corn, and zucchini work beautifully.

   • Double down on the taco vibe. Add a smear of refried beans before the meat layer. Game changer.

   • Add a crunch. Crushed tortilla chips on top? Yes. Yes, you should.