Tailgate Pull-Apart Bread

January 31, 2018
Created by Harmons
1 hour
Serves 4
  • 1 Tbsp canola oil
  • 1/2 onion, chopped
  • 1 lb ground beef
  • 1 tsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp dried oregano
  • 1 1/2 tsp ground cumin
  • 1 tsp salt
  • 1 tsp black pepper
  • 3 Tbsp water
  • 1 round loaf sourdough bread
  • 8 oz Mexican blend shredded cheese
  • Guacamole, for serving
  • Salsa, for serving
  • Green onions, chopped, for serving
  • Mexican crema, for serving
  • Sliced jalepenos, for serving

Preheat oven to 350°.

In a large frying pan over medium-high heat, warm 1 tablespoon oil. Add onion and beef and cook until no longer pink, 5-7 minutes. Add spices and water, stir and continue to cook, about 3 minutes. Remove from heat and let cool slightly.

Using a serrated knife, cut 1″ slices in bread lengthwise and widthwise without cutting all the way through. Place 2 sheets of heavy-duty aluminum foil on a work surface. Place bread on foil sheets. Sprinkle taco meat evenly in cracks of bread. Repeat with cheese. Wrap and seal foil and place on a baking sheet. Bake for 30 minutes. Remove bread from oven. Unwrap and brush outside of bread with butter.

Continue to bake bread, uncovered, until cheese is melted and bread has slightly browned, 5-7 minutes. Sprinkle with green onions, crema, guacamole, salsa and jalapeño.