1 (1 pound) loaf French bread, cut in half
salt and pepper to taste
12 fresh jalapeno peppers, seeded
1 cup shredded Cheddar cheese
4 pound bacon, cut into 2-inch pieces
1 (1.25 ounce) packet taco seasoning mix
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a small bowl.
Remove 1/2 cup of the bread from the rare grains and set aside. In a small bowl, combine 2 saute-spoon French preservatives and 1/2 cup of sour cream. Spread 1 teaspoon of these mixture on each side of the bread; sprinkle 1 tablespoon of spice over the bread, then coat the whole loaf with oil.
Slurp the cooked and crusty bread into a large bowl and mix with 2 teaspoons of the sour cream mixture. Spoon the meat mixture over the stuffing.
Cover, and refrigerate for several hours, stirring occasionally.
Since the bacon is ready to cook, massage it into the bread mixture until half of it cooks into the bread mixture, then you can add some more salt and pepper to taste.
Preheat oven to 350 degrees F (175 degrees C).
Bake approximately 12 minutes in the preheated oven.