“A favourite in our house. Cob loaf filled with spicy mince mixture (to taste) and very easy to make. This was a recipe made from an old taco mince and chillie con carne recipes and modified to fit in with what we had in the cupboard. It worked out so well we have it often. We also use any leftover mince to make tacos, nachos or sandwiches. It is a cheap easy meal.”
1hr 5mins

Ingredients Nutrition


  1. Cook mince in large frypan with oil. Drain and put aside. (We remove mince from pan and put in colander then wash mince with hot water to remove all the fat but this is purely optional).
  2. Cook onions, capsicum and garlic until onions are soft. Add chilli and cook for 1 minute.
  3. Return mince to pan with chilli powder, coriander, cumin, pepper, paprika, oregano, and sauces.
  4. Simmer for about 10 minutes then add kidney beans.
  5. Let this cook on low heat for about 30 minutes. Make sure mixture is not too wet as it will soak through the bread.
  6. Prepare cob loaf by cutting off the top and removing soft inside bread leaving at least a 2 inch crust on bottom and sides. Try to keep inside together when removing as this makes good bread slices.
  7. Fill cob loaf with mince level with top. Place on flat oven tray.
  8. Cut top and inside bread into thick slices and place beside cob on tray.
  9. Place cheese on top of mince and bake in a moderate oven 180C for about 15 - 20 minutes or until cheese has melted and bread is lightly toasted. You may have to remove bread prior to cob if it is cooking too quickly.
  10. Cut with bread knife into quarters and serve on plate with sour cream and chilli sauce.
  11. Heat leftover cob in over to keep the bread crispy.
  12. You can modify this recipe to suit your tastes and needs. Any sort of mince can be used and you can add or subtract any number of vegetables. I also add a taco seasoning mix with spices if I have some leftover.

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