Ingredients
2
cans (11 oz) refrigerated Pillsbury™ Original French Bread
1
lb ground beef (at least 80% lean)
1
package (1 oz) Old El Paso™ original taco seasoning mix
1/3
cup water
12
slices (0.75 oz each) Colby-Monterey Jack or pepper Jack cheese, halved
1/4
cup sliced onion
1
cup shredded lettuce
2
medium tomatoes, cut in 1/4-inch slices
Preparation
Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
Remove dough from both cans; do not unroll. Place in pan in a circle; pinch both ends of dough firmly together to seal into 1 ring. Bake 33 to 38 minutes or until golden brown. Cool slightly, about 10 minutes. Remove bread from pan to cooling rack. Cool completely, about 1 hour.
Line 18x13-inch pan with cooking parchment paper. With serrated bread knife, carefully cut bread in half horizontally. Pinch or tear bread from top and bottom halves, leaving about 3/4-inch shell; discard or save bread pieces for another use. Place bread rings cut sides up on pan.
In 10-inch nonstick skillet, cook beef 6 to 8 minutes over medium-high heat until no longer pink; drain. Reduce heat to medium. Add taco seasoning mix and water. Heat to simmering; cook 1 to 2 minutes or until slightly thickened.
Use decorative side of bread ring for top of Bundtwich. Place 12 of the cheese slice halves evenly in decorative side of bread ring. Place remaining cheese slice halves evenly in other side of bread ring; top with beef mixture and onion. Bake 8 to 12 minutes or until cheese is melted and rings are hot.
Top beef and onions with lettuce, then tomatoes. Carefully replace decorative side of bread ring; lightly press. With serrated bread knife, cut into 8 wedges to serve.
