TACO DIP IN A FOOTBALL BREAD BOWL

This recipe was so cool to make. I did not put the olives because we are not fans of them

Ingredients:
3 tubes Pillsbury refrigerated crusty French loaf

1 egg mixed with a splash of water

1 pound ground beef

2/3 cup water

1 package Old El Paso taco seasoning mix

1 (16 ounce) can Old El Paso refried beans

1 (4.5) ounce can Old El Paso chopped green chiles

1 cup diced tomatoes

1/2 cup chopped black olives

8 ounces sharp cheddar cheese, shredded

4 ounces Monterey Jack Cheese

1/3 cup sour cream

Directions:

1. Preheat oven to 350°F.
2. Unroll one tube of bread dough onto a non-stick tin foil lined or parchment paper lined baking sheet.
3. Set another roll of bread, on top of the unrolled dough, forming one side of a football.
4. Set the other roll of dough opposite the first. Press the seems together.
5. Brush egg wash over the football shaped bread bowl.
6. Trim around the edge of the football removing the extra dough.
7. Use that extra dough to make the stripes and the laces for the football.
8. Bake for 28-30 minutes until the crust is golden brown.
9. While the bread is baking, make your taco meat according to the Old El Paso™ Seasoning package instructions.
10. Once your taco meat has simmered and most of the liquid has evaporated, add the refried beans, chiles, tomatoes, olives, cheese, and sour cream. Stir to combine. Heat over low heat, stirring occasionally, until your bread bowl is ready.
11. Remove bread bowl from oven. Carefully, cut out the center, making the opening in the bowl larger, leaving about a 2 inch border all the way around the football. Remove the excess bread. Be careful, the bread will be quite hot.
12. Immediately fill the bread bowl with the taco dip.
13. Heat in oven for 10-15 minutes, just until the dip is heated through.
14. Serve hot, reheating in oven if needed.

This is how it came out. Pictured is also the Buffalo Chicken Dip:

Comments

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