Taco-Flavored Stuffed Bread

A hearty stuffed bread is the perfect dish for when you're craving a savory Mexican dinner. MORE+ LESS-

Paula Jones

March 21, 2012

1/2

lb lean (at least 80%) ground beef

tablespoons (half of 1-oz package) Old El Paso™ 40% less-sodium taco seasoning mix

1/3

cup water

can Pillsbury™ refrigerated crusty French loaf

1/2

cup shredded Mexican cheese blend (2 oz)

tablespoon coarsely chopped fresh cilantro, if desired

1/2

teaspoon olive oil

cup Old El Paso™ taco sauce, if desired

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1

Heat oven to 350°F. Line cookie sheet with sides with silicone baking mat or cooking parchment paper.
2

In 8-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix and water. Cook until mixture thickens. Set aside.
3

Unroll dough onto cookie sheet. Using rolling pin, roll dough into rectangle. Transfer dough to cookie sheet.
4

Spoon beef mixture onto half of dough. Top with cheese and cilantro. Fold dough over; gently press edges to seal. Brush top with oil.
5

Bake about 20 minutes or until light golden brown. To serve, cut into slices. Serve with taco sauce for dipping.

Substitute 1 can Pillsbury® refrigerated classic pizza crust for the crusty French loaf dough.
Be sure to seal the edges well or the beef mixture will ooze from the center during baking.
If desired, substitute Old El Paso® Thick ‘n Chunky salsa for the taco sauce.