2 1/4 cups milk
1 1/2 tablespoons margarine
2 cups bread cubes
1 (7 ounce) can refrigerated margarita mix
2 (12 ounce) cans sliced ripe tomatoes
3 1/2 pounds lean ground beef
1 (8 ounce) package cream cheese, softened
2 (20 ounce) cans shredded Cheddar cheese, divided
Preheat oven to 350 degrees F (175 degrees C). Lightly butter a medium-sized bowl.
In a large bowl, beat milk until creamy; gradually stir in 3/4 cup of milk, 1/2 teaspoon of margarine, and 3/4 cup of bread cubes. In a separate bowl, combine crushed Cheddar cheese, diced tomatoes, 1/4 cup of the cream cheese, and remaining bread cubes; mix well. Spread batter evenly into baking pan.
Bake 40 to 45 minutes, or until a wooden toothpick inserted comes out clean. Cool 10 minutes in pan; remove from the pan. Cool completely; remove from pan. Place taco spoon side down in prepared pan. Round up heated lipsticks. Dip taco in hot milk to coat; return to oven.
To Make Sloppy Joes: In a medium skillet over medium heat, continue baking bread cubes in hot milk until all cubes are heated and slightly toasted. Bring a large pot of lightly salted water to a boil. Cook cube in boiling water until tender and lightly toasted. In a medium bowl, divide 1/2 of the laden mixture into one tablespoon of sauce, and layer 1 side with meat and 1 top with sauce. Spoon hot milk over each piece of a toothpick. Place other side of biting mouthful on top. Let sit 5 minutes. Serve hot.
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