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Shredded Barbecue Beef Melts

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Shredded Barbecue Beef Melts
  • Prep 10 min
  • Total 40 min
  • Servings 8
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Turn leftover beef roast into a delicious barbecue beef sandwich. No buns needed.
Updated Oct 12, 2009

Ingredients

Base

Filling

  • 1 teaspoon vegetable oil
  • 1 cup chopped red bell pepper
  • 1/2 cup chopped onion
  • 1 pound cooked beef, shredded (about 2 cups)
  • 1 cup barbecue sauce
  • 2 cups shredded Cheddar cheese (8 oz)
  • 1 cup dill pickle slices

Steps

  • 1
    Heat oven to 350° F. Spray 13x9 inch pan with cooking spray. In large bowl, stir Bisquick mix, mustard, milk and egg until mixed. Pour and spread into pan.
  • 2
    Bake 15 to 17 minutes or until toothpick inserted in center comes out clean. (Top will not brown.) Remove from oven.
  • 3
    Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook bell pepper and onion 3 to 4 minutes, stirring occasionally, until crisp-tender. Stir in barbecue sauce and beef. Cook until hot. Spread over baked bread base. Top with cheese and pickle slices.
  • 4
    Bake 5 to 6 minutes or until cheese is melted. Cut into squares.

Tips from the Betty Crocker Kitchens

  • tip 1
    Your favorite barbecue sauce creates the wow in hearty homemade sandwiches.

Nutrition

510 Calories, 30g Total Fat, 24g Protein, 37g Total Carbohydrate, 14g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
510
Calories from Fat
270
Total Fat
30g
46%
Saturated Fat
14g
68%
Trans Fat
2g
Cholesterol
100mg
33%
Sodium
1100mg
46%
Potassium
480mg
14%
Total Carbohydrate
37g
12%
Dietary Fiber
1g
7%
Sugars
14g
Protein
24g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
20%
20%
Calcium
25%
25%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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