Preheat your oven to 350 degrees.
Unroll one of the cans of refrigerated french bread dough & lay flay on a large baking sheet that you've sprayed with nonstick cooking spray. Place the other two whole loafs of french bread dough on top of it in slightly curved positions, opposite of each other, to form a football shape. Cut off the excess dough on the bottom, and reserve. Use the excess dough to form the laces & stitching on the football (refer to pictures in post). Brush with the egg wash. Bake for 25 minutes or until the bread is golden brown.
Meanwhile, make the taco dip. Brown 1 pound of ground beef along with 1 packet of taco seasoning. Once browned, drain any excess grease. Stir in the refried beans, green chiles, tomatoes, & garlic powder. Cook on medium heat for about 10 minutes, stirring occasionally. Mix in the cheddar cheese, & cook until melted & thoroughly combined.
Scoop half the dip into the bread bowl & top with the bread laces to complete. The taco dip makes enough to fill the bowl twice, cut the recipe in half if you just want enough to fill it once.