Cheesy Hot Beef Sandwiches

 

1 1/2

lb extra-lean (at least 90%) ground beef

1

envelope dry French onion soup mix (from 2.6-oz package)

1/4

cup water

1/2

red bell pepper, chopped (about 1/2 cup)

2

tablespoons chopped fresh parsley

2

cups shredded Cheddar-Monterey Jack cheese blend (8 oz)

1

loaf (1 lb) French bread, about 24 inches long

• 1 Heat oven to 350°F. Cut 26x18-inch piece of heavy duty foil. In 12-inch nonstick skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Add soup mix, water, bell pepper and parsley. Cook 2 to 3 minutes or until thoroughly heated. Stir in cheese until melted.
• 2 Cut 1/2 inch lengthwise slice from top of French bread; set aside. With fork, remove inside of bread, leaving 1/2 inch around edges. Place loaf on foil. If desired, reserve bread pieces for another use. Fill indentation in bread with ground beef mixture. Place top of bread over ground beef. Wrap loaf in foil. Place on cookie sheet.
• 3 Bake 20 to 25 minutes or until thoroughly heated. For sandwiches, cut loaf into 8 crosswise sections.