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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."

Rate/Review | Read Reviews (2)

Prep Time:
20 Min

Cook Time:
45 Min

Ready In:
1 Hr 5 Min

Servings (Help)

US Metric Calculate

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

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.