Shelly's Recipe

HOT BEEF DIP IN BREAD BOWL

Category: Dips - Hot

1 square loaf sourdough bread
1 lbs ground chuck
3/4 cup water
1 (1.25-oz) envelope taco-seasoning mix
1 (8-oz) pkg cream cheese, softened
1 cup sour cream
2 cups shredded sharp Cheddar cheese
1 tsp hot sauce

Leaving a 1-inch border, cut top from bread, reserving top for lid. Hollow out loaf to make a bowl, leaving a 1/2-inch thick shell; set aside.

Preheat oven to 350. In a large skillet, brown ground chuck over medium heat on stovetop until crumbly. Drain well. Return cooked meat to skillet. Add water and taco-seasoning mix; stir well. Bring to a boil over medium heat on stovetop. Reduce heat to low and simmer uncovered for 10 minutes. Add remaining to meat mixture; stir well.

Spoon mixture into bread bowl. Place bread lid on top of bread bowl. Wrap bread in heavy-duty aluminum foil. Bake for 45 minutes. Serve hot with corn chips.