Bread Bowl Tacos

*Note: I did not include time to thaw the prepared frozen bread dough loaves as the thawing method will vary per package directions.

Lightly spray the bottom side (i.e. invert them so the bottom side is up) of four 9 inch aluminum pie tins. Cut each of the loaves of dough in half. On a lightly floured surface, roll each piece into a circle to fit the bottoms of the four 9 inch pie tins. Let the pieces of dough rest on the inverted pie tins for about 30 minutes, or until puffed up slightly.

While dough rises, cook the ground beef in a skillet over medium heat. Once browned, drain off the grease and add taco seasoning. Continue to prepare the taco meat mixture according to package instructions.

Prepare desired toppings.

In a preheated 350 F oven, bake the bread bowls on the inverted pie plates for about 12 minutes, or until just beginning to turn golden. They will be baked again after you top the bowls with meat and cheese. Do not over bake.

Remove the bread bowls from the oven and flip them over so they are now inside of the pie tins. Top the bread bowls with meat, cheese and whatever toppings that you want baked hot (beans or similar). Place bread bowl back into the oven and bake for 10 more minutes, or until cheese is nicely melted.

Add your favorite toppings. Slice and enjoy!

Unused bread bowls (after the first baking that you do when it’s inside of the pan) can be cooled, placed in a zip bag and refrigerated for fast bread bowl tacos the next day. Proceed the next day by topping the bowl with meat and cheese, bake at 350 F for second baking, until toppings are hot and cheese is melted.

Cook’s note: Two loaves can be divided into six pieces and rolled out/baked on six 8 inch pie plates to make six individual bowls. Do not refrigerate unused bread bowls longer than a day as they get a little ‘tough’ to chew.

Click on the related link for a couple helpful photos.