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 with foil and bake for 10 minutes, covered.
Take the cover off the bread and bake for another 15- 0 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 toppings.
If you like a dipping sauce, try cilantro lime ranch or salsa!
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!