Taco Bread
A flavorful savory bread infused with taco seasonings, green chiles, and tomato soup, perfect for parties or casual dinners, offering a spicy, cheesy twist on classic bread.
Ingredients
Instructions
- Grease the bottom and sides of a 9 x 5-inch loaf pan.
- In a large mixer bowl, combine 1 1/2 cups of flour, cornmeal, and yeast.
- In a medium saucepan, combine the condensed tomato soup, hot water, taco sauce (or taco seasoning and water), sugar, minced onion, and salt. Heat until warm.
- Add the warm mixture to the flour mixture in the bowl.
- Blend at low speed until moistened, then beat for 3 minutes at medium speed.
- Stir in chopped green chiles and remaining flour by hand.
- Knead on a floured surface until smooth.
- Place the dough in a greased bowl, turning greased side up.
- Cover and let rise until doubled, about 60 minutes.
- Punch the dough down and shape it into a loaf.
- Place the shaped dough into the greased loaf pan.
- Cover and let rise for 30 to 45 minutes.
- Bake at 350°F (175°C) for 40 to 50 minutes until golden brown.
- Remove from pan and cool before slicing.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or using spicy taco sauce. If you don't have cornmeal, you can substitute with an equal amount of flour. Let the dough rise in a warm place, such as the oven with the light on, to encourage yeast activity. This Taco Bread pairs beautifully with Maco Taco for a delightful meal.
Serving Suggestions
This Taco Bread makes a hearty base for sandwiches or can be served warm with butter. It pairs well with sides like Layered Ranchero Dip or a fresh salad for a complete meal. Consider serving it alongside Mexican recipes to enhance the flavor profile of your meal.
Storage & Reheating
To store leftovers, wrap the cooled Taco Bread tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, freeze it in an airtight container for up to 3 months. To reheat, slice and warm in the oven at 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Taco Bread contains roughly 164 calories, with 5g protein, 29g carbohydrates, and 4g fat. It is a good source of dietary fiber (16% of the Daily Value), vitamin C (13% of the Daily Value), and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 935mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for half of the all-purpose flour for added nutrition, but the texture may be denser. Start with 1 3/4 cups of whole wheat flour and adjust the liquid as needed since whole wheat absorbs more moisture.
How can I tell when the bread is done baking?
The bread is done when it has a golden brown crust and sounds hollow when tapped on the bottom. You can also check the internal temperature; it should be around 190°F for perfectly baked bread.
Can I add other ingredients to the dough?
Absolutely! Feel free to mix in ingredients like shredded cheese, diced bell peppers, or cooked ground beef to customize your Taco Bread. Just be mindful not to add too much moisture, which could affect the dough's rise.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).