Ingredients
1-1/2 pounds ground beef1/2 cup chopped onion1 can (15 ounces) tomato sauce1 can (4 ounces) chopped green chiles2 tablespoons chili powder1/2 cup chopped fresh mushrooms2 tablespoons sliced ripe olives1/4 teaspoon garlic salt1 cup shredded cheddar cheese8 sourdough rolls
Preparation
In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 5-7 minutes; crumble meat; drain. Add the tomato sauce, chiles, chili powder, mushrooms, olives and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Add cheese; cook and stir until melted.
Cut 1/4 in. off the top of each roll; set aside. Carefully hollow out bottom of roll, leaving a 1/4-in. shell (discard removed bread or save for another use). Fill each roll with about 1/2 cup meat mixture. Replace bread tops.
Individually wrap four sandwiches tightly in foil; freeze for up to 3 months. Place remaining sandwiches on a baking sheet. Bake at 350° for 10-15 minutes or until heated through.
To use frozen sandwiches: Thaw in the refrigerator overnight. Place foil-wrapped sandwiches on baking sheets. Bake at 350° for 20-25 minutes or until heated through.
