Taco Stromboli
This Taco Stromboli combines seasoned ground beef, Chihuahua and cheddar cheese, and rotel tomatoes inside a rolled pizza crust, baked until golden brown. It's a cheesy, portable take on taco night that begs for sour cream or salsa.
This Taco Stromboli combines seasoned ground beef, Chihuahua and cheddar cheese, and rotel tomatoes inside a rolled pizza crust, baked until golden brown. It's a cheesy, portable take on taco night that begs for sour cream or salsa.
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In a large skillet over medium-high heat, brown the ground beef with the diced onions until the beef is no longer pink.
Drain off any excess grease from the skillet.
Stir in the taco seasoning, water, and drained can of diced tomatoes and green chiles.
Simmer for a couple of minutes until the sauce has thickened. Remove from heat and let the meat mixture cool completely.
Preheat your oven to 425°F (220°C).
Roll out the pizza crust onto a piece of parchment paper.
Sprinkle 2 cups of shredded Chihuahua cheese evenly over the dough, leaving a small border around the edges.
Spread the cooled taco meat mixture over the cheese.
Top the meat with 2 cups of shredded cheddar cheese.
Carefully roll the dough into a tight log, using the parchment paper to help guide you.
Pinch the seams and ends together firmly to seal the stromboli.
Place the stromboli, seam-side down, on a baking sheet lined with the parchment paper.
Brush the top of the stromboli with the melted butter.
Using a sharp knife, cut several slits across the top, about 1 inch apart, to allow steam to escape.
Sprinkle the remaining 1/2 cup of shredded cheese blend over the top.
Bake at 425°F for 20-25 minutes, or until the crust is golden brown and cooked through.
Let the stromboli rest for 10-15 minutes before slicing.
Garnish with fresh chopped cilantro, if desired, and serve with your favorite toppings like sour cream or salsa.
Store leftover slices in an airtight container in the refrigerator up to 3 days. Reheat wrapped in foil at 350°F for 10–12 minutes, or unwrapped on a microwave plate for 1–2 minutes.
large skillet · baking sheet · parchment paper · sharp knife
Yes. Brown the beef, add seasonings and tomatoes, simmer, then cool completely before assembling. Refrigerate in an airtight container up to 3 days, then assemble and bake.
Mozzarella or Monterey Jack work well and will melt similarly. Avoid crumbly cheeses like feta or queso fresco, which won't bind properly when rolled.
The slits allow steam to escape during the 20–25 minute bake, preventing a soggy interior and helping the crust brown evenly.
Rest for 10–15 minutes before slicing. This allows the cheese to set slightly, making it easier to cut and less likely to leak filling.
Yes. Assemble but do not bake, wrap tightly in plastic wrap and foil, and freeze up to 2 months. Bake from frozen at 425°F for 30–35 minutes until golden.
