Mexican Open Face Sandwich
|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|
|Monosodium glutamate||1 Teaspoon|
|Tomato sauce||8 Ounce (1 can)|
|French bread loaf||1|
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.