I have a bachelorette party to go to on Saturday in which we all need to bring snack and drinks etc. I was planning on going with my standard summer salad that I think I always wind up eating more of than anyone else but instead I decided that I would use this week and turn my kitchen into a test kitchen.
Above is my attempt at a stuffed baguette - taco stuffed to be exact. I tried this two different ways 1. Hot 2. Cold. For some reason I assumed the hot would be better but both Nick and I liked it better cold. My concrn is that if I make it the night before and then it sits in the fridge the whole next day until we're ready to eat it Saturday night, the bread will get to hard. We have left overs from dinner last night so I guess I'll it tonight and find out how the bread does.
What you'll need:
- 1 block non-fat cream cheese
- 8 oz sour cream
- 1 lb. ground beef
- 1 packet taco seasoning
- 1 C. Mexican cheese
- 2 tomatos
- 1/4 onion (or replace tomatos and onion with 1-2 C. of pico)
- 1 baguette
- Brown the ground beef
- Wash and slice tomatos and onion
- Cut the ends off of the baguette and hollow it out - take a long surraded knife and work it around the inside of the crust, pull out the inside bread leaving just the crust
- First beat the cream cheese, sour cream & taco seasoning
- Mix in all other ingredients (mix with spatulate)
- Let mixture cool in fridge for a bit
- Spoon mixture into bread right before serving
*If you want to try it hot, I only did one thing different - instead of adding the mexican cheese in with the mixture, I left it out. I didnt have to wait for the mixture to cool at all so I stuffed the baguette right away. Then I placed it in a baking pan, topped the bread with the mexican cheese and heated at 300 just until the inside felt warma nd the cheese was melted on top - 10 min. maybe.
This is not good for you, but great for a party!
I'm thinking maybe I'll bring the mixture and the bread separate and stuff it right before we eat, that way the bread wont get hard - decision made!