Snappy Joes on Texas Toast

(52)
8 reviews.
  • 35 min prep time
  • 45 min total time
  • 15 ingredients
  • 6 servings

Ingredients

1/4
cup butter, softened
2
tablespoons chopped fresh Italian (flat-leaf) parsley
1
clove garlic, finely chopped
1/4
cup chopped fresh chives
1
can (11 oz) Pillsbury™ refrigerated crusty French loaf
1
tablespoon Crisco® Light Olive Oil
1 1/2
lb extra-lean (at least 90%) ground beef
1/2
cup pickled jalapeño chiles, drained, chopped and 2 tablespoons liquid reserved
1
teaspoon ancho chili or chili powder
1
can (8 oz) Muir Glen™ tomato sauce
1/4
cup seedless blackberry jam
1
tablespoon Dijon mustard
1/4
teaspoon coarse (kosher or sea) salt
1/4
teaspoon black pepper
1/2
cup sour cream

Directions

  1. 1 Heat oven to 350°F. In small bowl, mix butter, parsley, garlic and 2 tablespoons of the chives; set aside.
  2. 2 Bake French loaf as directed on can. Cool 5 minutes; cut into 12 (1-inch) slices. Spread butter mixture on one side of each slice.
  3. 3 While bread is baking, in 10-inch skillet, heat oil over medium heat. Add beef; cook 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in chiles, reserved chile liquid, chili powder, tomato sauce, jam, mustard, salt and pepper; heat to simmering. Reduce heat to low; cover and cook 5 minutes.
  4. 4 For each serving, place 2 bread slices on each plate; top each slice with heaping 1/4 cup beef mixture, dollop of sour cream and some of remaining chives.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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