This zesty bread is a Tex Mex delight! I’ve mentioned before that stuffed breads are one of my favorite things to experiment with in the kitchen. Today I will be sharing my recipe for Cream Cheese Taco Bread! Great for parties! 🙂
I always recommend using frozen bread dough to make stuffed bread treats. Canned breads in the refrigerated section just don’t hold up as good and certainly don’t taste as good. Try it out!! I use it for piggies in a blanket and many other treats!
Cream Cheese Taco Bread
- 1 lb of ground beef
- 3 frozen bread dough loafs, thawed
- 1 packet of taco seasoning
- 3 teaspoons of Tabasco sauce
- 1, 2.25 oz can of chopped black olives
- 1/2 tsp red pepper flakes
- 12 oz of cream cheese, softened (1 1/2 sticks of it)
- 1/2 diced yellow onion
- 1 can of Rotel, drained
- Grated cheddar
Directions: *Note: The dough takes 4-6 hours to thaw.
Preheat the oven to 350°F
Brown the meat with the taco seasoning, onions, Rotel, Tabasco sauce, olives, and pepper flakes.
Once the meat is fully cooked, add in the cream cheese and stir until melted and combined.
Prepare 2 baking sheets with parchment paper.
Gently stretch dough out by slowly working it out with your fingers. You want to double the area it covers on the pan.
On the outstretch dough sections, sprinkle an even layer of grated cheddar.
Spoon in the meat filling on top of the cheese layer, making sure not to touch the edges of the dough. Moisture on the edges makes it difficult to seal the bread.
Bring the edges of the bread together and close to seal all of the ingredients. Make sure the seam is sealed perfectly by pinching the dough together. You can lay the bread in any shape you want, seam side down. Sometimes I make a ring shape so that I can put a dip bowl in the center.
On the top of the prepared dough sprinkle red pepper flakes and cheddar.
Slide the stuffed dough in the oven and bake for 10-15 minutes until the outside is golden and the cheddar on top is bubbling.
All photos are property of Katy from http://www.redbirdrecipes.com