3/4 c Water
3 1/3 Cups white bread flour
1 1/2 Tablespoons sugar
1 ts Salt
2 1/2 Tablespoons taco seasoning
-mix
3 tb Chunky salsa
1/2 c Sour cream
3 tb Cilantro
1 1/2 Teaspoons fast-rising yeast
Yield: 1 large loaf
Follow bread machine manufacturer’s instructions. For best results, use
fresh cilantro and thick, chunky salsa, draining any thin, watery liquid
before using.
NOTES: I don’t like cilantro, so I’ve either eliminated it altogether or
substituted garlic (powder or fresh) which I love. When I didn’t have
sour cream, I’ve used ‘tater topping’ products or cottage cheese. When I
ran out of taco seasoning, I made up my own combination of chili powder,
cumin, garlic powder, salt and pepper. substitute for taco seasoning. I
always have salsa, but occasionally I’ve had to supplement it with a
tablespoon of canned (drained) tomatoes or a bit of chopped onion or green
pepper.
Yields
1 Servings