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    You are in: Home / Recipes / Mexican Bread Recipe
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    Mexican Bread

    Average Rating:

    3 Total Reviews

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    • on October 21, 2012

      What a great idea for a quick lunch or even a dinner. The combination of flavors went so well together. I used a can of Rotel tomato sauce that has green chilies in it and a fairly hot salsa so we had lots of zip in this which we loved. I did toast my bread for about 5 minutes before adding the meat mixture hoping to cut back on soggy which it did. I'll be making this one again. Thanks LainieBug. Made for PAC Fall 2012

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    • on December 30, 2009

      Oh, My! This was absolutely wonderful! I will make this again and again! So easy and quick, and delivers big taste. I did make a couple of changes, just because of what I had on hand. Instead of tomato sauce and diced green chilies, I used a can of Rotel tomatoes with green chilies. I used some of Chef #516926 's Slim's Hot Pepper Sauce in place of the salsa. I used Monterey Jack for the cheese. I know it looks like I totally changed your recipe, Laini, but I never would have done this if not for your starter recipe. Thnx, so much, for sharing.

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    • on September 21, 2009

      Dee-licious! As I made this for me (DH doesn't like anything with flavor) I used a baguette instead of a big French loaf and I still have at least 2/3 left, cool!. Since I avoid hamburger as much as I can this was made with veggie crumbles. The flavors come together wonderfully and I'm really looking forward to the leftovers tomorrow. Made for PAC, Fall '09.

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    Nutritional Facts for Mexican Bread

    Serving Size: 1 (326 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 632.1
    Calories from Fat 87
    Total Fat 9.7 g
    Saturated Fat 3.3 g
    Cholesterol 38.0 mg
    Sodium 1563.7 mg
    Total Carbohydrate 103.4 g
    Dietary Fiber 5.8 g
    Sugars 8.5 g
    Protein 33.2 g


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