Chicken alfredo bread bowls. Cut hole into of bread, baste with melted butter, garlic, and parsley. Fill bowls with alfredo noodles, top with chicken and bake at 350 for 10 minutes until bread it slightly crispy.
Ingredients
1 lb. Ground Beef
1 ounce taco seasoning
1/4 cup water
1 Tablespoon oil
16 corn tortillas
16 ounces refried beans
10 ounces red enchilada sauce
4 Roma tomatoes finely diced
2 cups shredded Mexican blend cheese
3 green onions finely chopped
Instructions
Preheat oven to 350F.
Heat a medium non stick skillet over medium heat. Add the ground beef and use a wooden spoon to crumble while it cooks. When almost done, add the taco seasoning and water, stirring to combine. Cook for 8-10 minutes or until beef reaches an internal temperature of 160F. Transfer beef to a paper towel lined plate and set aside. Wipe out skillet to clean.
Return skillet to medium high heat and add the oil. Cook the tortillas in batches, flipping frequently to avoid burning (I used tongs to flip). Once browned to your liking and crisp, set aside. We like ours extra crispy, but feel free to make them as light or dark as your family likes.
Heat the refried beans until just soft and spreadable in a microwave safe bowl.
To Assemble:
Place four tortillas on a baking sheet sprayed with nonstick spray.
Spread a thin layer of refried beans onto each tortilla. Top each with 1-2 tablespoons beef.
Top each with another tortilla, making layers.
On each top layer, add 1 tablespoon enchilada sauce, tomatoes, and sprinkle generously with cheese, Finally, top with green onions to taste.
Bake for 6-7 minutes or until cheese is fully melted and bubbly. Cut and serve. Enjoy!
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