Chef Tom Fraker
Taco Sandwiches
Category
Entree
Servings
2 servings
Prep Time
5 minutes
Cook Time
15 minutes
Author:
Chef Tom Fraker
The zing of Sun Dried Tomato Pesto gives these mini sammies a twist. Enjoy with a side salad or slaw, and a refreshing beverage as a complete meal for two!
Ingredients
-
1/2 pound Lean Ground Beef
-
1 tablespoon Taco Seasoning Mix
-
4 small Rolls
-
1/2 cup Cream Cheese, softened
-
2 tablespoons Sun Dried Tomato Pesto
-
1/2 cup Organic Iceberg Lettuce, shredded
-
1 Organic Tomatoes, sliced
-
1/2 cup non-Dairy Cheese
Directions
Brown the ground beef in a pan until it is no longer pink and is cooked through. Drain and mix in the taco seasoning. Let cool.
Cut the rolls in half. In a small bowl, mix together the cream cheese and pesto. Spread the pesto mixture over the bread halves.
Place equals parts of the ground beef over 4 roll halves. Top that with the lettuce, tomato and cheese and cover with the remaining bread halves.
Recipe Note
I like to use the Hawaiian sweet rolls or slider buns for this sandwiches.
Filed in:
Dairy Free Cheese,
Entree,
Iceberg Lettuce,
Mini Sliders,
Organic Tomatoes on the Vine,
Sun Dried Tomato Pesto,
Sund Dried Tomato Pest,
Taco Sandwiches,
Tomatoes
