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Taco Bread

Taco Bread
Taco seasoning and green chilies are the secrets to this bread's slightly spicy flavor. A friend gave me the recipe.
16 ServingsPrep: 20 min. + rising Bake: 45 min.

Ingredients

  • 3-1/2 cups to 4 cups all-purpose flour
  • 1 cup cornmeal
  • 1 envelope taco seasoning
  • 3 tablespoons sugar
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 tablespoon dried minced onion
  • 1 teaspoon salt
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 3/4 cup water
  • 2 tablespoons butter
  • 1 can (4 ounces) chopped green chilies, drained

Directions

  • In a large bowl, combine 1-1/2 cups flour, cornmeal, taco seasoning,
  • sugar, yeast, onion and salt. In a large saucepan, heat the soup,
  • water and butter to 120°-130°. 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.
  • loaf pan. Cover and let rise in a warm place until doubled, about 45
  • minutes.
  • Bake at 350° for 45-50 minutes or until golden brown. Remove from
© Taste of Home 2013

2 of 2

Taco Bread (continued)

Directions (continued)

  • pan to a wire rack. Serve warm. Yield: 1 loaf (16 slices).
Nutrition Facts: 1 serving (1 slice) equals 176 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 504 mg sodium, 35 g carbohydrate, 2 g fiber, 4 g protein.
© Taste of Home 2013