Taco Bread

Taco Bread
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So you are not sure what to make for dinner tonight? Look no further! This taco bread is my attempt to re-create the ones my mother served when I was a little girl, equally as excited each time she would prepare this meal. Certain foods and flavours really have the power to fire up old memories and take us back to specific moments in our lives.  The actual taco bread is super tasty and not to mention easy to cook. It´s a perfect ”mid-week recipe”, making a tough week just a tad bit easier. You can substitute the vegetarian protein with minced meat if you prefer. 

Taco Bread
Serves 4
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  1. 1 tbsp Olive Oil
  2. 1 Yellow Onion
  3. 7 oz (200 g) Textured Vegetable Protein (TVP) Mexican Flavored (or 1 Package ( 14 oz / 40 g) of Taco Spice Mix )
  4. 7 tbsp of Water
  5. 1 Loaf
  6. 3,5 oz (100 g) Cheese
  1. Preheat the oven to 350° degrees Fahrenheit (200 degrees Celcius).
  2. Line a baking sheet with parchment paper.
  3. Chop the yellow onion and cook in a large pan with olive oil until golden.
  4. Add the TVP and stir under medium heat.
  5. Mix in the water and the taco spice mix if you did not already use Mexican spiced TVP.
  6. Score the bread lengthwise slightly diagonally , don’t cut all the way down to the base of the loaf. Repeat this scoring across the width of the loaf.
  7. Remove some of the bread inside, just a little to make some room for the Mexican TVP.
  8. Stuff the bread with TVP in each score.
  9. Slice or grate the cheese.
  10. But the cheese in each score of the loaf.
  11. Transfer the loaf to the prepared baking sheet, and bake in the center of the oven until the cheese is melted about 5-10 minutes.
Easy Tasty Recipe http://www.easytastyrecipe.com/

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