French Bread Mexi-Melt

Taco night meets French bread pizza. A split loaf gets loaded with taco-seasoned ground beef in tomato sauce, topped with sliced tomatoes and melted American cheese, then baked until bubbly and golden.

This is the kind of recipe that feeds a crowd with zero fuss. The seasoned beef mixture simmers while you prep the toppings, then everything gets assembled on the bread and hits the oven for about 10 minutes. Cut into thick slices and serve.

The French bread crust stays crisp on the bottom while soaking up just enough of the meaty sauce on top. Sliced fresh tomatoes add brightness and moisture that cuts through the richness of the beef and cheese.

Pro Tips

• Drain the ground beef well after browning. Too much grease will make the bread soggy.
• Let the taco meat simmer for the full 20 minutes if you have time. The longer simmer thickens the sauce and intensifies the seasoning.
• Slice the tomatoes thin so they heat through in the oven rather than sitting cold on top of hot meat.
• Use a serrated knife to cut the finished mexi-melt. A straight blade crushes the bread.

Variations

• Use shredded cheddar or pepper jack instead of American cheese for a sharper, spicier melt.
• Top with sliced jalapeños, shredded lettuce, and sour cream after baking for a loaded taco bread.
• Swap ground beef for seasoned ground turkey for a lighter version that still packs flavor.