Cheesy Taco Stromboli
Table of contents
Introduction
If your family loves tacos and cheesy comfort food, this Cheesy Taco Stromboli is about to become a new favorite. This recipe takes everything you love about taco night and wraps it up inside golden brown pizza crust that bakes up crispy on the outside and melty on the inside.
It’s loaded with seasoned taco beef, Rotel, Chihuahua cheese, and sharp cheddar, then baked until perfectly golden brown and sliced into cheesy handheld pieces that are perfect for dipping. This is the kind of dinner that works just as well for game day and parties as it does for a busy weeknight meal.
I served mine with sour cream, shredded lettuce, diced tomatoes, sliced jalapeños, hot sauce, and homemade queso for dipping, and it disappeared fast.
One important tip: make sure to drain the grease from the beef extremely well. That helps keep the crust crisp and prevents the bottom from getting soggy while baking.
And if you love stromboli recipes, be sure to check out my wildly viral Italian Stromboli or my husband’s favorite Philly Cheesesteak Stromboli. If you want something a little easier than this, try my homemade Taco Pizza or these Copycat Taco Bell Mexican Pizzas! And everyone loves these Taco Potato Bowls!
Why You’ll Love This Recipe
• Crispy golden brown crust
• Loaded with cheesy taco flavor
• Perfect for game day, parties, or family dinners
• Easy to customize with your favorite toppings
• Kid-friendly and crowd-pleasing
• Uses simple grocery store ingredients
• Perfect dipped in queso, salsa, or sour cream
• Great leftovers for lunch the next day
Ingredients
- 1 pound ground beef – The hearty base of the filling. Ground turkey or chicken also works well.
- 1/4 cup diced onion – Adds flavor and texture to the beef mixture.
- 1 packet taco seasoning – Gives everything that classic taco flavor.
- About 1/8 cup water – Helps coat the meat evenly with seasoning.
- 1 can mild Rotel, drained very well – Adds flavor and moisture without making the Stromboli soggy.
- 1 tube Pillsbury Classic Pizza Crust – A quick shortcut that bakes up golden and crispy.
- 2 cups shredded Chihuahua cheese – Melts beautifully and gives the Stromboli a creamy cheesy texture.
- 1 3/4 cups shredded sharp cheddar cheese – Adds bold cheesy flavor throughout.
- 1/4 cup additional shredded cheddar cheese – Sprinkled on top before baking.
- 1 tablespoon butter, melted – Helps the crust bake up beautifully golden brown.
- Fresh chopped cilantro – Fresh garnish added after baking.
Optional Add-Ins & Substitutions
• Black beans or Refried Beans
• Corn or Mexican street corn
• Diced green chiles
• Jalapeños inside the filling
• Pepper jack cheese
• Mexican blend cheese
• Crushed Doritos inside the Stromboli
• Taco sauce drizzle
• Cooked chorizo mixed with the beef
• Ground turkey or chicken
• Black olives
• Green onions
• Bacon crumbles
• Hot honey drizzle after baking
• Queso fresco or cotija cheese on top
How To Make Cheesy Taco Stromboli
Start by browning the ground beef and diced onions in a large skillet over medium heat until the meat is fully cooked and the onions are softened.
Once cooked, drain the grease extremely well. This is one of the most important steps because excess grease can soak into the crust and make the bottom soggy.
Stir in the taco seasoning, water, and very well-drained Rotel. Let it simmer together for a couple of minutes until everything is combined. Remove from the heat and allow the mixture to cool completely before assembling the Stromboli.
Preheat your oven to 425°F / 220°C.
Lay out a large piece of parchment paper and roll the Pillsbury pizza crust into a large rectangle.
Sprinkle the Chihuahua cheese evenly across the dough, leaving a small border around the edges. Spread the cooled taco meat mixture evenly over the cheese, then top with the shredded sharp cheddar.
Starting on the long side closest to you, use the parchment paper to gently lift the edge of the dough up and over the filling. Continue slowly rolling the Stromboli forward while using the parchment paper to guide it tightly into shape. I like to pull the parchment paper back slightly as I roll so it doesn’t get rolled up inside the Stromboli.
Once fully rolled, pinch the seam together tightly along the bottom and pinch the ends closed as well to help keep all that cheesy filling inside while baking.
Carefully transfer the Stromboli onto a baking sheet, keeping the parchment paper underneath for easy cleanup and to help prevent sticking.
Cut slits across the top about 1 inch apart so steam can escape while baking.
Brush the top with melted butter and sprinkle on the remaining cheddar cheese.
Bake for about 20 minutes or until the crust is deep golden brown and fully cooked on the underside. Garnish with fresh cilantro if desired.
Allow the Stromboli to rest for about 15 minutes before slicing. This helps everything set up and keeps the cheese from running out everywhere.
Serve with sour cream, shredded lettuce, diced tomatoes, sliced jalapeños, hot sauce, salsa, guacamole, or homemade queso.
Tips For Success
• Drain the beef extremely well to keep the crust crisp.
• Make sure the Rotel is drained thoroughly too.
• Let the meat mixture cool before assembling.
• Roll the Stromboli tightly for cleaner slices.
• Don’t skip cutting slits in the top.
• Let it rest before slicing so it holds together better.
• Bake until the underside is golden brown and cooked through.
Serving Suggestions
This Cheesy Taco Stromboli pairs perfectly with:
• Homemade queso
• Salsa or pico de gallo
• Mexican rice
• Chips and guacamole
• Taco pasta salad
• Street corn salad
• A simple side salad
• Refried beans
It also makes fantastic leftovers the next day.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Cheesy Taco Stromboli
Ingredients
- 1 lb Ground Beef chicken, pork or turkey also work
- 1/4 Cup Yellow Onion, Diced
- 1 Packet Taco Seasoning
- 1/8 Cup Water
- 10.5 oz Can of Rotel, drained very well
- 1 Refrigerated Pizza Crust
- 1 3/4 Cup Shredded Chihuahua Cheese + 1/4 cup for the top
- 1 3/4 Cup Shredded Cheddar Cheese + 1/4 cup for the top
- 1 tbsp Melted Butter
- Chopped Cilantro optional for garnish
Instructions
- Preheat oven to 425°F / 220°C.
- Brown the ground beef and diced onion in a skillet over medium heat until fully cooked. Drain grease very well.
- Stir in taco seasoning, water, and drained Rotel. Simmer for 2 to 3 minutes, then cool completely.
- Roll out the pizza crust onto parchment paper into a large rectangle.
- Sprinkle 1 3/4 cup of the Chihuahua cheese evenly over the dough, leaving a small border around the edges.
- Spread the cooled taco meat mixture evenly over the cheese.
- Top with 1 3/4 cups shredded sharp cheddar cheese.
- Starting on the long side closest to you, use the parchment paper to carefully roll the Stromboli up tightly while pulling the parchment paper back as you roll.
- Pinch the seams and ends closed tightly.
- Transfer to a baking sheet and cut slits across the top about 1 inch apart.
- Brush with melted butter and top with remaining cheddar cheese.
- Bake for about 20 minutes or until deep golden brown and cooked through underneath.
- Let rest for 15 minutes before slicing.
- Garnish with fresh cilantro and serve with your favorite taco toppings.
Notes
Make-Ahead, Storage & Reheating
You can assemble the Stromboli ahead of time and refrigerate it unbaked for several hours before baking. Store leftovers tightly covered in the refrigerator for up to 4 days. To reheat, place slices in the oven or air fryer at 350°F / 175°C until heated through and crispy again. The air fryer works especially well for reheating this recipe. Microwaving works too, but the crust will soften. You can also freeze baked slices wrapped tightly for up to 2 months.FAQ
Can I make this ahead of time? – Yes. You can assemble it ahead and refrigerate until ready to bake.
Can I use ground turkey or chicken? – Absolutely. Both work great in this recipe.
What can I substitute for Chihuahua cheese? – Monterey Jack, mozzarella, Oaxaca cheese, or Mexican blend cheese all work well.
How do I keep the crust from getting soggy? – Drain the beef and Rotel very well before assembling.
Can I freeze it? – Yes. Wrap slices tightly and freeze for up to 2 months.
