Taco Stromboli is perfect for game days or a fun easy dinner!

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.

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