Prep 30 mins
Cook 20 mins
I got this recipe from a co-worker, who brought the dish to one of our potlucks. It's actually a loaf of French bread with a filling.
- Heat oven to 350 degrees.
- Cut French bread in half lengthwise.
- Hollow out both halves of loaf, leaving about a 1-inch shell.
- Brown hamburger and onion in skillet.
- Drain off fat.
- Add salt, pepper, salsa, green chilies and tomato sauce to burger/onion mixture.
- Heat through until bubbly.
- Spoon evenly into both loaf halves.
- Top with both grated cheeses.
- Place on cookie sheet and heat in oven until cheese melts (a few minutes).
- Slice loaf halves cross-wise into 2-inch wide sections.
- Note: Depending on the size of the French bread, number of servings will vary.
- Also, I'm guessing at the prep/cook times as I have not fixed this recipe yet.
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
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.
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.