Take-out Tuesday, Taco Bread Boat

the Painted Apron

9 years ago

This is what greeted me when I got home the other night 😋

A 2 foot long taco boat full of the last of the summer tomatoes

Piled high on a bed of taco meat, refried beans, sour cream and cheese

A blanket of green onions was scattered on top along with a few jalapenos, the one thing we have been able to grow this summer!

HHjr cooked it whole and then we sliced it up into 2 inch slices

A handy size for picking up and eating like pizza

The lowly weeknight taco supper transformed into a Wow Where’s the Party!

note: don’t toast the bread before filling because it might get too crusty and hard to eat

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Nothing fancy here, and something you’ve probably had or tried, but it was new to me and I can’t wait to have it again!

TACO BREAD BOAT

a new twist for Taco Tuesday!

Course Appetizer, Main Course

Cuisine American, Tex-Mex

Keyword french bread pizza, taco bread boat, taco pizza, tacos, Tex-Mex

Prep Time 20

Cook Time 15

Servings 4

Brown meat in skillet and drain. Add taco seasoning mix, and 1/2 cup water. Stir to mix and let simmer while preparing the rest of ingredients.
Warm beans in the microwave or a small sauce pan.
Cut bread in half horizontally, reserving top of loaf for another use.
Place loaf bottom on a baking sheet. Spread cut side with warm beans and top with an even layer of sour cream.
Pile meat on top of sour cream and top evenly with grated cheese.
Now add tomatoes, green onions and jalapenos if desired. Gently press down on all ingredients to stabilize if necessary.
Bake in a 350 oven for 10-15 minutes until warm throughout and cheese has melted. Cut into pieces or slices to serve. Leftovers are great reheated in foil at 350 for 20 minutes or so the next day.