Taco Pull-Apart Bread

Preheat the oven to 350 degrees F (180 degrees C). In a small bowl, mix the Butter (1/3 cup) and Taco Seasoning (1 packet).

Cut diagonal lines along the Rustic Bread (1 loaf) using a serrated knife. Be sure to space each cut about an inch apart. Turn the bread and cut the same diagonal line spaced an inch apart to create diamond shapes across the bread. When cutting the diamond pattern into the bread, be sure to cut as deep as possible without going all the way through.

Spoon the butter mixture into the diamond-shaped lines in the bread. Brush the remainder of the butter across the surface of the bread.

Spread the Shredded Cheddar Cheese (1 bag) and Chorizo (12 oz) across the diamond-shaped lines until the lines are full of toppings.

Wrap the bread in a large piece of aluminum foil and place it on a sheet tray. Bake in an oven for 20 minutes or until the cheese has mostly melted.

Remove the bread from the foil and bake for another 5-10 minutes or until the bread is crispy.

Remove the bread from the loaf pan and garnish with Lettuce (1/2 head) and Pico de Gallo (1 cup). Serve immediately.