Equipment Needed
- Large skillet
- Wooden spoon or spatula
- Mixing bowl (for butter mixture)
- 9×13 inch baking dish
- Pastry brush
- Measuring cups and spoons
Step-by-Step Instructions
First, I preheat my oven to 350°F (175°C) and get my skillet nice and hot over medium-high heat. I brown the ground beef, breaking it up into small crumbles—this is key, as big chunks make the breadsticks harder to slice and serve. Once it’s no longer pink, I drain most of the grease (leaving just a tiny bit for flavor) and then stir in the taco seasoning packet and that half-cup of water. I let it simmer for about 5 minutes until the sauce thickens and coats the beef beautifully. The smell at this point is already intoxicating, a promise of the deliciousness to come.
While the beef mixture cools slightly, I unroll the tube of French bread dough onto a clean surface. I don’t even bother rolling it out; I just press it gently into a rough rectangle. Then, I sprinkle a generous cup and a half of the shredded cheese evenly over the entire surface, leaving just a small border around the edges. Next, I spoon the cooled taco beef over the cheese, spreading it out in an even layer. Here’s the fun part: starting from one long side, I carefully roll the dough up into a tight log, like a giant, savory cinnamon roll.
Now, I transfer the log to my ungreased 9×13 baking dish. The first time I made this, I just plopped it in the center, but I learned it bakes more evenly if I shape it into a slight “U” or crescent shape in the dish. Then, I take a sharp knife and cut slits about three-quarters of the way down into the log, at roughly one-inch intervals. These will become your individual breadsticks. In a small bowl, I whisk together the melted butter and garlic powder. Using my pastry brush, I lavishly brush this garlic butter all over the top and sides of the dough; this is what gives it that irresistible, golden, fragrant crust.
Finally, I pop the dish into the preheated oven and bake for 25-28 minutes. About 5 minutes before it’s done, I pull it out—carefully, as it’s hot!—and sprinkle the remaining half-cup of cheese over the top. This final cheese layer melts into a glorious, bubbly blanket. I let it bake those last few minutes, then pull it out when the top is deep golden brown. The hardest part is letting it cool for a solid 5-10 minutes before slicing along the pre-cut lines; if you jump the gun, the cheese will just ooze everywhere (tempting, but messy!).(See the next page below to continue…)