Taco Pull-Apart Bread
Taco Pull Apart bread will be your new favorite appetizer. It is an easy and delicious recipe to make and you can add your favorite taco inspired toppings.
A FIESTA INSPIRED APPETIZER OR DINNER
I’m a bit hooked on pull apart breads. They are so fun! I’ve got Pizza Pull-Apart Bread, Bacon Ranch Pull-Apart Bread, Cinnamon Roll Pull-Apart Bread and more! They are perfect to make as an appetizer or even as a whole meal if you prefer. This taco pull apart bread can be made to your preference and you can use any of your favorite taco toppings. If you are looking to switch up your usual Taco Tuesday routine, then you have to make this Taco Pull Apart Bread recipe!
TIPS AND TRICKS FOR MAKING TACO PULL APART BREAD:
- You need a good crusty loaf of bread for this recipe. Sourdough works the best and is easiest to work with to make pull apart breads.
- I like using my Homemade Taco Seasoning for this recipe. It’s easy to make and is perfect for all your favorite taco recipes. You can also pick up a taco seasoning packet from the grocery store.
- I used Colby Jack and mozzarella cheese for this recipe. The mozzarella gives the cheese that great cheese pull effect. Feel free to use your favorite cheese.
- This is such a versatile recipe so you can add your favorite taco toppings to it. Whatever you like on your regular tacos is great on this pull apart bread. I used pico de gallo, sour cream, cilantro, avocado and crumbly queso fresco cheese as my toppings.
- Try adding some taco-seasoned ground beef to this to really make it a filling meal!
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- sourdough bread
- butter
- taco seasoning
- onion
- jalapeno
- cheeses
- taco toppings (your favorite)
HOW TO MAKE TACO PULL APART BREAD
Preheat the oven to 350F degrees. Cut the bread diagonally into 1 inch strips, making sure to not cut through the bottom.
Cut the bread again in the opposite direction, making 1 inch by 1 inch squares.
Add the diced onion and jalapenos to the crevices of the bread.
Melt the butter and add the taco seasoning to it. Mix well to combine.
Pour the taco seasoning into the crevices.
Stuff the cheese into the crevices of the bread.
Cover in foil and bake for 10 minutes. Take the foil off the bread and bake for another 15- 20 minutes, or until the cheese is bubbly and the bread is golden brown.
Top with sour cream, pico de gallo, avocado, cilantro and queso fresco or your favorite taco additions.
Enjoy! If you like a dipping sauce, try cilantro lime ranch or salsa!
HOW TO STORE:
- Place any leftovers of this Taco Pull Apart Bread Recipe in an airtight container in the refrigerator. It will stay fresh for 2-3 days. Removing the toppings will prevent it from getting soggy while storing.
- This can also be frozen. Follow the cooking instructions and allow bread to cool completely, do not top with any toppings. Wrap the bread in parchment paper and place in an airtight container or ziptop bag in the freezer. It will keep for up to 3 months, if stored properly.
- To re-heat: Allow the bread to thaw in the refrigerator overnight. Heat through in the oven or microwave and then top with your toppings.
CRAVING MORE RECIPES?
- Cinnamon Apple Pull-Apart Bread
- Blueberry Pull-Apart Bread
- Crock Pot Cheesy Garlic Pull-Apart Bread
- Glazed Cinnamon Pull-Apart Bread
- Pizza Pull-Apart Bread
- Taco Bell Mexican Pizza (copycat recipe)
- Cornbread Taco Bake
- Mexican Lasagna
- Slow Cooker Refried Beans
- White Chicken Enchiladas
Taco Pull-Apart Bread
Ingredients
- 1 loaf round sourdough bread
- ½ onion, diced
- 1 jalapeño, diced
- ½ cup (1 stick) unsalted butter
- 2 Tablespoons taco seasoning
- ½ cup shredded colby jack cheese
- ½ cup shredded mozzarella cheese
- pico de gallo, sour cream, cilantro, avocado, queso fresco (topping suggestions)
Instructions
- Preheat the oven to 350F degrees.
- Cut 1 loaf round sourdough bread diagonally into 1 inch strips, making sure to not cut through the bottom.
- Cut the bread again in the opposite direction, making 1 inch by 1 inch squares.
- Add ½ onion, diced and 1 jalapeño, diced into the crevices of the bread.
- In a small bowl, melt 1/2 cup (1 stick) unsalted butter and add 2 Tablespoons taco seasoning to it. Mix well to combine.
- Pour the taco seasoning into the crevices.
- Stuff 1/2 cup shredded colby jack cheese and 1/2 cup shredded mozzarella cheese into the crevices of the bread.
- Cover with foil and bake for 10 minutes, covered.
- Take the cover off the bread and bake for another 15-20 minutes, or until the cheese is bubbly and the bread is golden brown.
- Top with pico de gallo, sour cream, cilantro, avocado, queso fresco or your favorite taco toppings.
- If you like a dipping sauce, try cilantro lime ranch or salsa!
Notes
- You need a good crusty loaf of bread for this recipe. Sourdough works the best and is easiest to work with to make pull apart breads.
- I like using my Homemade Taco Seasoning for this recipe. It’s easy to make and is perfect for all your favorite taco recipes. You can also pick up a taco seasoning packet from the grocery store
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
