Taco Sandwiches

1 pound ground beef
1 loaf (1 pound) unsliced Italian bread
4 ounces cream cheese, softened
1/2 cup salsa
2 Tablespoons taco seasoning
1 cup shredded lettuce
1 large tomato, sliced 
6 slices cheddar cheese



1. In a large skillet, cook beef over medium heat until no longer pink.

2. Meanwhile, cut bread in half lengthwise; hollow out top and bottom of loaf, leaving a
 1/2-inch shell.

3. In a small mixing bowl, beat cream cheese and salsa until blended. Spread inside bread
 shell, set aside.

4. Drain beef. Stir in taco seasoning.

5. Layer lettuce and tomato in bottom of bread shell, top with beef mixture in cheese. 
Cover with top piece of Italian bread.

6. Slice and serve.

Brisket Sloppy Joes

Chop leftover Slow-Cooked Brisket and load up the sauce with veggies and some sweet and spicy seasonings and you get a great alternative to the traditional Sloppy Joe filling. These are best served open-face with a fork and knife. If you like your Joes extra sloppy, add more sauce along with the meat.

Yields: 4 servings, about 1 cup each
Total Time: 30 min

Prep Time: 20 min

Ingredients...............

• 1 tablespoon(s) extra-virgin olive oil
• 1 green bell pepper, seeded and diced
• 1 jalapeño pepper, seeded and minced (optional)
• 1 can(s) (14-ounce) diced tomatoes, drained
• 2 teaspoon(s) chili powder
• 1/4 teaspoon(s) salt
• 3 cup(s) chopped Slow-Cooked Brisket
• 2 cup(s) Onion Gravy from brisket, or more if desired
• 2 tablespoon(s) molasses
• 2 tablespoon(s) brown sugar
• 4 whole-wheat or onion buns, split and warmed

---



Directions.....................

1. Heat oil in a large saucepan over medium heat. Add bell pepper and jalapeño (if using) and cook, stirring occasionally, until softened, 3 to 4 minutes. Add tomatoes, chili powder, and salt and cook, stirring, for 1 minute. Add the brisket and the gravy, molasses and brown sugar; stir well. Cover and simmer for 10 minutes to meld flavors.
2. Serve on warm buns.