By Garbage Bread is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Garbage Bread captures the essence of meals|beef & lamb while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Garbage Bread becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 loaf refrigerated pizza dough (or homemade pizza dough)
1 lb ground beef
1 packet taco seasoning mix
1/4 cup water
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup diced tomatoes
1/4 cup sliced black olives
1/4 cup diced red onion
1/4 cup diced green bell pepper
1/4 cup pickled jalapeños, chopped (optional)
2 tbsp melted butter
1 tsp garlic powder
1 tsp dried oregano
Salt and pepper to taste
PREPARATION STEPS
Preheat Oven:
Preheat oven to 375°F (190°C).
Line a baking sheet with parchment paper or lightly grease it.
Cook Beef:
In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
Add taco seasoning mix and water. Cook for an additional 2-3 minutes until well combined. Remove from heat and set aside.
Prepare Dough:
Roll out the pizza dough on a lightly floured surface into a large rectangle, about 12×18 inches.
Assemble Bread:
Evenly spread the cooked ground beef over the dough, leaving a small border around the edges.
Sprinkle shredded cheddar and mozzarella cheese over the beef.
Add diced tomatoes, sliced black olives, diced red onion, diced green bell pepper, and pickled jalapeños (if using) evenly over the top.
Carefully roll up the dough, starting from one of the long sides, into a tight log. Pinch the seams and ends to seal.
Bake:
Place the rolled dough seam-side down on the prepared baking sheet.
Brush the top with melted butter and sprinkle with garlic powder, dried oregano, salt, and pepper.
Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and cooked through.
Serve:
Let the bread cool for a few minutes before slicing.
Serve warm with your favorite dipping sauces such as marinara, ranch, or salsa.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 45 min | Total: 65 min | Servings: 4 | Calories: ~450 kcal | Difficulty: Medium
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
