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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 2 |
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A quick chili becomes the topping for these messy open-face sandwiches. Ingredients:
2 tablespoons olive oil |
2 cups chopped red onions, divided |
8 ounces lean ground beef |
2 1/2 tablespoons chili powder |
4 to 6 garlic cloves, pressed |
1 15-ounce can kidney beans, undrained |
1/2 cup drained canned diced tomatoes |
1/4 cup chopped fresh cilantro |
2 1/2-inch-thick slices sourdough bread, toasted |
1/2 cup (packed) grated extra-sharp cheddar cheese |
Directions:
1. Heat oil in large saucepan over medium-high heat. Add 1 1/2 cups onions and next 3 ingredients. Sauté until beef is cooked through, breaking up with spoon, about 5 minutes. Add beans with liquid and tomatoes. Simmer until thickened, about 15 minutes. Mix in cilantro, salt, and pepper.
2. Place sourdough toasts on plates. Top with chili, cheese, and remaining chopped red onions.
3. One serving contains the following: Calories (kcal) 921.33; % Calories from Fat 45.7; Fat (g) 46.83; Saturated Fat (g) 17.68; Cholesterol (mg) 131.08; Carbohydrates (g) 72.16; Dietary Fiber (g) 17.06; Total Sugars (g) 14.22; Net Carbs (g) 55.10; Protein (g) 53.65 Nutritional analysis provided by Bon Appétit
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