Wednesday, March 4, 2009

Taco Soup & Bread Bowls

Taco Soup (Mary Brunson)
1 pound ground beef
1 can corn
1 can Hunts taco tomato sauce
1-2 cans kidney beans, undrained
1/2 taco seasoning packet
1-2 small cans tomato sauce

Brown meat and then mix all remaining ingredients in crock pot. Cook all day on low. Serve with grated cheese, sour cream and tortilla chips.

Bread Bowls
1 loaf Rhodes bread dough, thawed but still cold
1 egg, beaten

Cut loaf into fourths. Form each fourth into a ball. Place on baking sheet that has been sprayed with non-stick cooking spray. Brush with egg. Cover with sprayed plastic wrap, and let rise until double. Remove wrap and bake at 350 for 25 minutes or until golden brown. Cool and slice off top. Hollow out bread and fill with favorite soup. (Use hollowed out bread to dip into soup.)

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