The Painted Apron

Recipe Box, Taco Chili Roll Bowl

Posted by the Painted Apron on January 9, 2014 · 5 Comments 

I’ve had enough of the Polar Vortex, thank you.  Had you even heard of this term before Sunday? Me, neither.  I know what it means now though!

The boys were coming over so to make us feel cozy and comforted I made burritos,  sloppy joes,  taco soup,  chili,   tacos  for the little boys and Taco Chili  in a bread bowl for the adults.

I browned a package of ground beef and seasoned it for tacos,  and set it aside so I could use the same skillet to do a quick saute of veggies to add to the grown up version.

I reserved half of the seasoned meat for Super Boy and Big E and half for our Taco Chili about 2/3 of a pound.  I cut down on fat and calories by stretching the meat with Tomato soup and Vegetarian fat free Chili

This is not a serious chili, this is a super short cut, week night, easy chili.  The Vegetarian Fat Free Chili adds instant chili flavoring and beans, and 1/2 can tomato soup, keeps the chili from being too thick.

I dumped everything put this together in my mini crockpot, perfect for 4 servings, added 2 heaping Tablespoons of Chia seeds, and stashed it in the refrigerator.  I love to prepare dinner earlier in the day if possible, or the night before, when the kitchen is quiet little ones aren’t under foot.  That way there is no mess to clean up afterwards and dinner is just a matter of plugging in the crock pot or sticking something in the oven.

Use sturdy buns for this, I used these French Hamburger Buns [Publix deli].  They have a semi-hard crust and a softer inside, much like a baguette

I chose these not only for their texture, but for their size.  You want a roll that is fairly large so when you scoop out the insides you still have lots of room for your yummy chili or soup

Slice a thin piece off the tops of rolls and reserve for toasting later.  Cut around the perimeter of the roll with the tip of a sharp knife, about 1/4″ from the edge.

Using your fingers, gently coax the bread out of the center, leaving the bottom of the roll intact, to form a hollow shell or “bowl.”

I made a nest of greens on each place to set the bowls on.  It looks pretty, can catch leaks in case the bottom of the bowl gets soggy and you can eat the greens along with the chili and bread bowl.

Garnish the top of soup with some grated cheddar and be sure to butter and toast the roll lids to serve along side

Not gourmet fare by any means, but a fast and satisfying family dinner on a cold winter night

Oh, by the way, we also had healthy Baked Waffle Fries with Sour Cream and Onion~ stop back tomorrow and I’ll share the recipe for these~ they will make you a rock star!

If you are interested in a recipe for easy do ahead Baked Tacos click here

Here’s the recipe:

TACO CHILI ROLL BOWL

A delicious chili in an edible bowl!

Print Recipe Pin Recipe

Course Main Course, slow cooker, Soup

Cuisine American, Tex-Mex

Ingredients

  

• 2/3 lb. about 10 oz. lean ground beef
• 3 T taco seasoning mix divided
• 1/2 cup water
• 15 oz Vegetarian Fat Free Chili
• 1 can Cream of Tomato Soup
• 1/2 medium onion chopped
• 1/2 red pepper chopped
• 1 small can corn [optional]
• salt & pepper
• 4 sturdy rolls

Instructions

 

• Brown ground beef and drain. Return to pan and add 2 T taco seasoning add 1/2 cup water and let simmer until sauce thickens.
• Transfer beef to slow cooker, baking dish or saucepan.
• Saute vegetables quickly in skillet meat was cooked in. Add Vegetarian Chili with Beans, 1/2 can tomato soup and veggies to ground beef. Add reserved T taco seasoning and salt and pepper to taste.
• Add 1 small can corn, optional. Taco Chili can be refrigerated at this point and finished later.
• Simmer until hot, or heat in slow cooker on High for 90 minutes, or bake in preheated 350 oven until bubbly. Cooking times depend on size of batch and if previously refrigerated.
• Cut a slice off the top of a sturdy roll, such as a french roll or baguette, a french water roll, sour dough roll etc. Carefully scoop out the soft insides using your fingers to create an empty shell/bowl. Place in a 350 oven for 5-8 minutes or use a toaster to toast. Butter and toast the top slices to serve along side.
• Fill bowls with taco chili mixture, garnish with cheddar and tomatoes and serve on a bed of lettuce with toasted lid along side. Makes 4 bowls

Keyword chili, chili bowl, comfort food, easy chili, edible bread bowl, soup in a bread bowl

I hope you warm up and thaw out soon!

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