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*Note: I did not include time to thaw the prepared frozen bread dough loaves as the thawing method will vary per package directions.
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Lightly spray the bottom side (i.e.
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invert them so the bottom side is up) of four 9 inch aluminum pie tins.
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Cut each of the loaves of dough in half.
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On a lightly floured surface, roll each piece into a circle to fit the bottoms of the four 9 inch pie tins.
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Let the pieces of dough rest on the inverted pie tins for about 30 minutes, or until puffed up slightly.
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While dough rises, cook the ground beef in a skillet over medium heat.
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Once browned, drain off the grease and add taco seasoning.
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Continue to prepare the taco meat mixture according to package instructions.
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Prepare desired toppings.
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In a preheated 350 F oven, bake the bread bowls on the inverted pie plates for about 12 minutes, or until just beginning to turn golden.
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They will be baked again after you top the bowls with meat and cheese.
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Do not over bake.
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Remove the bread bowls from the oven and flip them over so they are now inside of the pie tins.
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Top the bread bowls with meat, cheese and whatever toppings that you want baked hot (beans or similar).
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Place bread bowl back into the oven and bake for 10 more minutes, or until cheese is nicely melted.
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Add your favorite toppings.
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Slice and enjoy!
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Unused bread bowls (after the first baking that you do when its inside of the pan) can be cooled, placed in a zip bag and refrigerated for fast bread bowl tacos the next day.
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Proceed the next day by topping the bowl with meat and cheese, bake at 350 F for second baking, until toppings are hot and cheese is melted.
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Cooks note: Two loaves can be divided into six pieces and rolled out/baked on six 8 inch pie plates to make six individual bowls.
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Do not refrigerate unused bread bowls longer than a day as they get a little tough to chew.
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Click on the related link for a couple helpful photos.
