You are here

Mexican Open Face Sandwich

Party.Freak's picture
Ingredients
  Salad oil 1 Tablespoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Chuck 1 Pound, ground
  Canned mexicorn 12 Ounce, drained (1 can)
  Prepared mustard 1 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Monosodium glutamate 1 Teaspoon
  Tomato sauce 8 Ounce (1 can)
  French bread loaf 1
Directions

1. In salad oil, in skillet, saute onion until golden; then add and brown chuck. Add corn, mustard, salt, pepper, monosodium glutamate, and tomato sauce; simmer, uncovered, 10 minutes, or until mixture is thoroughly heated.
2. Meanwhile, butter half of the split French-bread loaf; broil just until golden.
3. On serving plate, spoon chuck-corn mixture over hot bread. Serve, cut diagonally into 4 slices.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Simmering
Dish: 
Sandwich
Ingredient: 
Beef

Rate It

Your rating: None
4.13125
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2379 Calories from Fat 880

% Daily Value*

Total Fat 98 g151.3%

Saturated Fat 31.5 g157.5%

Trans Fat 0.3 g

Cholesterol 300 mg100%

Sodium 6653.3 mg277.2%

Total Carbohydrates 255 g85.1%

Dietary Fiber 20.4 g81.4%

Sugars 32.8 g

Protein 117 g234.7%

Vitamin A 24.4% Vitamin C 85.9%

Calcium 16.7% Iron 93.7%

*Based on a 2000 Calorie diet

0 Comments

Mexican Open Face Sandwich Recipe