French Bread Taco Boat is a Hit

Those of you who have been following along for a while know that I like to plan my meals out way, way in advance. Usually I put the final touches on the meal planner toward the end of the week for the following week, making little adjustments as needed. When I saw this great idea for a casual meal, I didn’t know where to place it.

I’m one of those very anal people that is constantly making list and putting life into categorized boxes. Monday through Friday, the days of the week have a theme. While the theme is flexible, it helps with the planning. When you have thousands of recipes at your disposal, help in narrowing things down is so welcome. The weeks looks something like this:

Casual Monday
Tijuana Tuesday
Wild Card Wednesday
Tuscan Thursday
Catholic Friday

Saturdays and Sundays are wide open, although in the cooler months of autumn and winter I tend to want Sundays to be a little more special.

I knew the moment I came upon the concept of a French Bread Taco that my guys would love it. But when to serve it? Casual – yep. So a Monday would be good. Tijuana Tuesday is all things Mexican or Spanish. So while the taco boat might not be authentically Mexican in nature, it most certainly is Mexican at heart. So Tuesday might be a good night for a delicious Taco Boat. But wait – Wild Card Wednesday is better known as Anything Goes in my house. So that would work, too. When I asked my guys for their input, they suggested every night. We’ve been having discussions lately about alternating between pizzas, burgers and tacos. Thus far, they are loosing as I insist upon variety.

All I know is that it really doesn’t matter when you try this Taco Boat. Heck, it would even be good on a Sunday while watching football. Delicious cannot be categorized no matter how hard I try.

French Bread Taco Boat
1 cup shredded Lettuce
3 Roma Tomatoes,
Handful Cilantro
1/2 cup Sour Cream
2 tablespoons Milk
1 lb Ground Chuck
3 tablespoons Taco Seasoning
2/3 cup Water
1 loaf (16 oz) French bread
1 cup Mild Cheddar Cheese, shredded
1 cup Monterey Jack Cheese, shredded
1/2 cup Pepper Jack Cheese, shredded
1 Avocado, optional

Heat oven to 400 degrees. Spray a rimmed baking sheet with cooking spray. Line the sheet with parchment paper and lightly spray the paper. Set aside.

Stack lettuce leaves, roll tight and thinly slice into ribbons. Set aside. Cut tomatoes in half, remove seeds, dice remaining tomatoes. Set aside. Chop cilantro. Set aside.

In a small squirt bottle, mix sour cream with milk. Set aside.

Brown the ground beef in a large skillet. Drain any grease if necessary. Add the taco seasoning and 2/3 cup water and bring to a boil. Reduce the heat and simmer, uncovered, until thickened, about 3 minutes or so.

With a sharp knife held at an angle, cut a V in the top of the loaf of French bread to form a boat.  Remove bread from the center of the loaf to hollow out the boat for the filling. Leave 1/2-inch border around the sides and bottom of the bread.  Place the bread boat on the prepared baking sheet.

Once the ground beef mixture is cooked, spoon into French bread boat.  Spread evenly and set aside.

In a bowl, mix together the cheeses. Sprinkle cheese blend over the taco filling.

Bake in the oven until the cheese is melted and bubbly, about 10 minutes.

While the taco boat is baking, peel and dice the avocado. Sprinkle with a little lemon juice and set aside.

Remove the boat from the oven. Remove the paper from the baking sheet. The warm pan will serve as a serving platter.

Top the taco boat with lettuce, cilantro, tomatoes and avocado as desired. Squeeze sour cream over everything in a pretty pattern.  Cut into 2-inch serving sizes.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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