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Open-face Mexican Sandwiches
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1 pound lean ground beef
1 jalapeno, chopped
1 can (15 ounces) tomato sauce, divided
1 1/2 teaspoons oregano
1/8 teaspoon garlic powder
1 loaf French bread
1 jar (8 ounces) processed cheese with jalapenos
1 can sliced mushrooms
1 small onion, thinly sliced
1 cup shredded mozzarella cheese
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Cook the ground beef until browned. Drain off any fat. Add the jalapeno and half of the tomato sauce. Bring to
boil, reduce heat and cook about five minutes. Add the oregano and garlic powder and cook another two minutes.
Slice the bread in half horizontally. Spread the cheese over the cut side of both halves. Divide the meat mixture between the two halves. Top with the mushrooms and
onion.
Bake at 325 degrees F for about 15 minutes. Top with the mozzarella cheese and continue to bake another five minutes. Serve.
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Serve with a tomato and avocado salad and iced tea.
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