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Beef and Cheese French Bread

Source: dinnertonight.tamu.edu

Course: Main Course

Main Ingredient: Beef

Yield: 8



  • 34 lb lean chuck or round ground beef
  • 12 cup chopped onion
  • 12 cup salsa
  • 1 medium green bell pepper (chopped)
  • 1 (2 1/4 ounce) can sliced ripe olives (drained)
  • 1 tsp chili powder
  • 1 tsp minced garlic
  • 12 tsp ground cumin
  • 1 (1 pound) loaf French bread (unsliced)
  • 34-1 cup low fat sharp cheddar cheese (shredded)


  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Drain. Stir in salsa, green pepper, olives, salt, chili powder, garlic and cumin. Remove from heat.
  2. Cut bread in half lengthwise.
  3. Place on baking sheet.
  4. Spread meat mixture over cut slices.
  5. Sprinkle with cheese.
  6. Bake at 450°F for 10-15 minutes or until cheese is melted.
  7. Cook’s note: This recipe serves 8 so you may have enough for lunch the next day. To reheat, wrap in foil and heat in a 350° F oven for 10-15 minutes or until hot. This results in French bread that is soft. If you prefer crispy bread, place the loaf on a baking sheet and bake 10-15 minutes or until hot. You may also prepare the meat mixture as directed, omitting the olives. Divide in half. Add the olives to half and spread over half the French bread. Sprinkle with 4 ounces (1 cup) cheese and bake as directed. The remaining meat mixture may be frozen up to 3 months. Sharp cheddar cheese has a stronger flavor than cheddar cheese, which also works well in this recipe. To reduce sodium, eliminate salt, choose a salsa that has a lower sodium content and/or reduce the amount of cheese to 4 ounces (1 cup).

Amount Per Serving (8)

  • Calories: 280
  • Protein: 19
  • Sugar: 3
  • Carbohydrate: 40
  • Fat: 6
  • Sodium: 590
  • Fiber: 2
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