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Taco Bread

By: Twilla Eisele  
"Taco seasoning and green chilies are the secrets to this bread's slightly spicy flavor. A friend gave me the recipe."

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 67 people have saved this

Prep Time:
20 Min
Cook Time:
45 Min
Ready In:
1 Hr 5 Min

Servings  (Help)

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Original Recipe Yield 16 servings
 

Ingredients

  • 3 1/2 cups all-purpose flour
  • 1 cup cornmeal
  • 1 (1.25 ounce) package taco seasoning
  • 3 tablespoons sugar
  • 2 (.25 ounce) packages active dry yeast
  • 1 tablespoon dried minced onion
  • 1 teaspoon salt
  • 1 (10.75 ounce) can condensed tomato soup, undiluted
  • 3/4 cup water
  • 2 tablespoons butter or margarine
  • 1 (4 ounce) can chopped green chilies, drained

Directions

  1. In a mixing bowl, combine 1-1/2 cups flour, cornmeal, taco seasoning, sugar, yeast, onion and salt. In a saucepan, heat the soup, water and butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat on medium speed for 3 minutes. Stir in chilies and enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into a loaf. Place in a greased 9-in. x 5-in. x 3-in. loaf pan. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 350 degrees F for 45-50 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 20, 2007 by JUSTCYN 
I have been so spoiled by Allrecipes. I am so dependent on the reviews I am quite reluctant to... MORE

 
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