Lunch for eight in one hearty loaf. Take it out of the oven, and your gang will come running!
lb extra-lean (at least 90%) ground beef
envelope dry French onion soup mix (from 2.6-oz package)
red bell pepper, chopped (about 1/2 cup)
tablespoons chopped fresh parsley
cups shredded Cheddar-Monterey Jack cheese blend (8 oz)
loaf (1 lb) French bread, about 24 inches long
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.
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.
Bake 20 to 25 minutes or until thoroughly heated. For sandwiches, cut loaf into 8 crosswise sections.
Use a fork to remove the bread inside the loaf to form a bread shell.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Sandwich
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.