Mexican Beef Sandwich Rolls
|Sliced olives||1 Can (10 oz), drained|
|Canned green chili salsa||7 Ounce|
|Ground cumin||1⁄4 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
|Lean ground beef||1⁄2 Pound|
|Onion||1 , chopped|
|Sliced mushrooms||1⁄4 Pound|
|Cheddar cheese||4 Ounce, sliced|
|Jack cheese||4 Ounce, sliced|
Cut rolls in half lengthwise; scoop out most of insides.
Lightly toast cut sides; set aside.
Crumble beef into frying pan over medium heat and brown; add onion and mushrooms and cook until limp.
Stir in olives, chili salsa, cumin, salt and chili powder; simmer until liquid is absorbed.
Arrange cheddar cheese on one half of each roll.
Top each with 1 slice of bacon, 1/6 of meat mixture, and the jack cheese.
Add to half of roll; wrap each sandwich in foil.
Chill if made ahead.
Heat in 375 degree oven for 12 to 15 minutes (30 minutes if chilled).