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Taco Stuffed French Bread


I found several recipes for this online and made some changes to make it my version.  It is wonderful.  If you need to bring a dish to a potluck, if you
are giving a party, or you just want something different to eat, please try this and let me know what you think. 


1 pound of ground beef
1 package of taco seasoning
1 can of Rotel (I used mild, but you use what you prefer)
½ onion, diced
½ bell pepper, diced
8 ounces cream cheese, cut into several small pieces for easier melting
1 cup Fiesta/Mexican blend shredded cheese
½ cup mozzarella shredded cheese
1 small can sliced black olives, drained
4 tablespoons butter, melted
1 tablespoon minced garlic
2 tablespoons cilantro, finely chopped
Sea salt
Parsley flakes
1 baguette French bread about 20 inches long

         Preheat oven to 350 degrees.  Cut French bread in half.  Dig out the center of each half to make a well that you will fill with meat mixture.  Make sure you don’t dig too deeply and go through the outer crust.  (Keep the bread for crumbs or bread pudding.)  Place the bread halves on a sheet of aluminum foil on a long baking sheet.

 In a skillet, brown ground beef with onions and bell pepper until no pink remains.  Drain any fat from ground beef and return to skillet.  Add taco seasoning and Rotel.  Bring to a quick boil and then simmer 3-5 minutes. Remove meat from heat. Mix meat, cheeses and cilantro in a large bowl.  Spoon mixture into bottom bread well.  Top with sliced olives. If you really like spicy, you might want to add some jalapeño slices too.  Put top half of bread on top and press to hold.  Mix minced garlic and parsley flakes into melted butter and spread on tops of bread.  Sprinkle with sea salt.  Wrap tightly in foil and bake for 20-25 minutes.  Keep in foil until ready to slice and serve.

                                                                 

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