Ingredients
1 large loaf crusty bread, such as ciabatta or baguette
2 tbsp. extra-virgin olive oil, divided
1 lb. ground beef
2 cloves garlic, minced
2 tsp. taco seasoning
Kosher salt
Freshly ground black pepper
1 (16-oz.) can refried beans
1 (4.5-oz.) can chopped green chilis
1 (8-oz.) block cream cheese
1 c. shredded pepper Jack
1 c. shredded cheddar
1/4 c. chopped cherry tomatoes, quartered
Freshly chopped cilantro, for garnish
Tortilla chips, for serving
Preparation
Step 1Preheat oven to 400°. Slice off top of bread, about 1” deep. Hollow out center and tear bread into large pieces. Place hollowed out bread on a large baking sheet. Scatter bread chunks around it and drizzle with 1 tablespoon oil. Step 2In a large skillet over medium heat, heat remaining tablespoon oil. Add ground beef and breaking up meat with a wooden spoon, cook until no longer pink, 6 minutes. Drain fat. Step 3Return skillet over medium heat. Add garlic and cook until fragrant, 1 minute. Season with taco seasoning, salt, and pepper. Add refried beans and green chilis. Add cream cheese and pepper jack and stir until melted. Step 4Spoon mixture into hollowed out bread. Top with cheddar. Bake until bread is toasted and cheese is melty, 20 minutes. Step 5Top with tomatoes and cilantro and serve with toasted bread and chips.
Looking for more? Try our Buffalo Chicken Stuffed Bread next!
