Mexican Sandwiches
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
ground beef
|
|
| 1 | each |
onions
chopped |
|
| 12 | ounces |
longhorn cheese
grated |
* |
| 15 | ounces |
tomato sauce
|
|
| 4 | ounces |
olives
ripe, canned, chopped |
|
| 4 | ounces |
salsa
|
|
| 24 | each |
bread, dinner rolls
hard |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
ground beef
|
|
| 1 | each |
onions
chopped |
|
| 346.8 | ml/g |
longhorn cheese
grated |
* |
| 433.5 | ml/g |
tomato sauce
|
|
| 115.6 | ml/g |
olives
ripe, canned, chopped |
|
| 115.6 | ml/g |
salsa
|
|
| 24 | each |
bread, dinner rolls
hard |
*
|
Directions
Brown beef with onions; drain.
Add remaining ingredients except rolls.
Pinch bread out of center of rolls; fill with the beef mixture.
Wrap each roll in foil.
Bake at 350℉ (180℃) for 30 minutes.
