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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I sometimes use spaghetti sauce and mozzarella cheese or picante sauce with Monterey Jack cheese to vary the taste. Ingredients:
1 pound ground beef |
1/4 cup chopped onion |
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
1/2 teaspoon garlic salt |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 loaf (1 pound) unsliced french bread |
1 tablespoon butter, softened |
8 ounces plain or mexican process cheese (velveeta), sliced |
Directions:
1. In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add soup, garlic salt, salt and pepper; simmer, uncovered for 5-10 minutes.
2. Meanwhile, slice the top third off the bread. Hollow out bottom half of loaf, leaving a 3/4-in. shell (discard removed bread or save for another use). Spread butter on cut side of bread. Place loaf on an ungreased baking sheet and broil 4-in. from the heat until lightly browned.
3. Spoon beef mixture into shell; arrange cheese slices on top. Broil 2-3 minutes longer or until cheese is melted. Replace bread top. Yield: 6-8 servings.
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