Taco Dip in a Football Bread Bowl


3 tubes Pillsbury Crusty French Loaf dough
1 egg mixed with a splash of water
1 lb ground beef
2/3 cup water
1 package Old El Paso taco seasoning
1  16 oz.can Old El Passo refried beans
1 4.5 oz can Old El Paso chopped green chilies
1 c. diced tomatoes
1/2 cup chopped black olives
8 oz sharpe cheddar cheese shredded
4oz. Monterey jack cheese
1/3c sour cream


Preheat oven to 350 degrees Fahrenheit.
Unroll one tube of bread dough onto a non-stick tin foil lined or parchment paper lined baking sheet.
Set another roll of bread, on top of the unrolled dough, forming one side of a football.
Set the other roll of dough opposite the first.
Press the seems together.
Brush egg wash over the football shaped bread bowl.
Trim around the edge of the football removing the extra dough.
Use that extra dough to make the stripes and the laces for the football.
Bake for 28-30 minutes until the crust is golden brown.
While the bread is baking, make your taco meat according to the Old El Paso Seasoning package instructions.
Once your taco meat has simmered and most of the liquid has evaporated, add the refried beans, chiles, tomatoes, olives, cheese, and sour cream.
Stir to combine.
Heat over low heat, stirring occasionally, until your bread bowl is ready.
Remove bread bowl from oven. Carefully, cut out the center, making the opening in the bowl larger, leaving about a 2 inch border all the way around the football.
Remove the excess bread. Be careful, the bread will be quite hot.
Immediately fill the bread bowl with the taco dip.
Heat in oven for 10-15 minutes, just until the dip is heated through.Serve hot, reheating in oven if needed.