If you’re the kind of person who loves Taco Tuesday but also craves the cheesy, savory satisfaction of a classic Italian Stromboli recipe, then this Taco Stromboli with Ground Beef and Cheddar might just become your new favorite. It’s like a flavor mash-up of your two comfort food go-tos—meaty tacos and a warm, golden-brown stromboli. Think melty cheese, seasoned ground beef, and a soft but crisp dough shell that gives each bite a delightful texture. Whether you’re using a homemade stromboli dough, a quick Pillsbury pizza dough recipe easy enough for weeknights, or exploring new stromboli filling ideas, this is the kind of dish that feels familiar but exciting at the same time.
Taco Stromboli with Ground Beef and Cheddar
Prep Time 25 minutes mins
Cook Time 30 minutes mins
Total Time 55 minutes mins
Course Main Course
Cuisine American, Italian, Mexican
Large skillet To brown the ground beef. A cast iron skillet is ideal, but any frying pan will do.
Rolling Pin To roll out the stromboli dough. A wine bottle works in a pinch.
Baking sheet Lined with parchment paper or lightly greased.
Pastry Brush For applying the egg wash. Use the back of a spoon or your fingers if needed.
Sharp knife or pizza cutter For slicing before or after baking.
Mixing bowls For prepping and combining ingredients.
For the filling
- 1 lb ground beef 85/15 for flavor and moisture
- 1 packet taco seasoning or 2 tbsp homemade taco spice blend
- 1/3 cup water
- 1 ½ cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup canned black beans rinsed and drained
- 1/2 cup canned corn drained
- 1 small red onion finely diced
- 1 jalapeño finely diced (optional, for heat)
- 1/4 cup chopped fresh cilantro
- 1/3 cup taco sauce or salsa
- 1 egg beaten (for egg wash)
- 1 tbsp olive oil for sautéing
For the dough
- 1 lb pizza dough store-bought or homemade stromboli dough
- If using store-bought: Pillsbury pizza dough works well for an easy stromboli with pizza dough
- If making it from scratch try a basic sourdough stromboli or traditional Italian stromboli dough recipe
Preheat and prep your dough
Preheat your oven to 400°F (200°C). If you're using homemade stromboli dough or a homemade sourdough stromboli dough, make sure it's come to room temperature so it's easy to roll. If you're going the store-bought route, unroll the Pillsbury pizza dough or any easy stromboli with pizza dough option onto a lightly floured surface.
Brown the beef
Heat the olive oil in a large skillet over medium heat. Add diced red onion and sauté for about 2–3 minutes until soft. Add ground beef and break it up with a spatula as it browns. Once no pink remains, drain excess grease if necessary.
Add taco flavor
Sprinkle in the taco seasoning and pour in 1/3 cup of water. Stir well to coat the beef. Simmer for 3–4 minutes until thickened. Add the corn, black beans, and chopped jalapeños. Cook for another minute, then remove from heat and let it cool slightly.
Roll out the dough
Roll your dough into a large rectangle, about 10x14 inches. Be sure it's not too thin in the center or too thick at the edges.
Layer your stromboli filling
Spoon taco meat in a line down the center of the dough. Drizzle with taco sauce or salsa. Sprinkle generously with cheddar and Monterey Jack cheese. Add a pinch of chopped cilantro on top for a fresh burst.
Fold and seal
Fold the long sides of the dough over the filling, overlapping them in the middle like a letter fold. Tuck the ends underneath to seal. Gently flip the stromboli seam-side down onto a parchment-lined baking sheet.
Egg wash and bake
Brush the entire top of the stromboli with the beaten egg. This gives it a golden, glossy finish. Optionally, cut three shallow slits across the top to allow steam to escape.
Bake in the preheated oven for 25–30 minutes until the crust is golden brown and crisp. Let it rest for 5 minutes before slicing with a serrated knife.
Pairings
Taco stromboli is a satisfying main dish, but it pairs beautifully with a few simple sides and drinks that echo its Tex-Mex vibes.
Sides
- Mexican street corn salad (esquites) – A creamy, zesty salad with lime and cotija cheese to balance the richness of the stromboli.
- Southwest coleslaw – A crunchy, tangy slaw with cabbage, lime, and a hint of spice adds a refreshing contrast.
- Refried black beans – Smooth and smoky beans are a great way to keep the meal grounded in taco tradition.
Drinks
- Sparkling lime water or Jarritos – Bright and fizzy drinks help cut through the cheesy goodness.
- Agua fresca – Try a watermelon or cucumber version to keep things light and hydrating.
Desserts
- Churro bites – Baked or fried mini churros with cinnamon sugar are perfect for dipping in chocolate sauce.
- Mexican chocolate brownies – Spiced with cinnamon and a touch of cayenne for a warm, rich finish to the meal.
FAQs
1. Can I use ground turkey instead of ground beef?
Absolutely. Ground turkey is a leaner alternative and still soaks up the taco seasoning beautifully. Just be sure to use a little oil when browning to prevent it from drying out.
2. What kind of dough works best for this stromboli?
You can use several types of dough. A traditional homemade stromboli dough or a sourdough stromboli dough gives great texture and flavor. If you're short on time, the Pillsbury pizza dough recipe easy option works well and saves on prep.
3. Can I prep this stromboli ahead of time?
Yes. You can assemble the stromboli, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours before baking. If baking from chilled, add an extra 5 minutes to your bake time.
4. Can I freeze taco stromboli?
Definitely. Bake it first, then let it cool completely. Wrap tightly in foil and store in a freezer bag. Reheat in a 375°F oven for 20–25 minutes or until hot throughout.
5. What are some other stromboli filling ideas?
Once you master the technique, the options are endless. Try a breakfast stromboli with scrambled eggs, sausage, and cheese. Or go with a cheesesteak stromboli using thin-sliced beef, peppers, and provolone. Classic Italian combinations with salami, ham, and mozzarella never go out of style either.
