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Mexican Open Face Sandwich

Party.Freak's picture
<p><a href="http://www.flickr.com/photos/infomofo/4788916220/">Image Credit</a></p>
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

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