Italian Joes on Texas Toast
This is toasty-good for a weeknight on the go. If you double the crushed tomatoes, tomato paste, meat and wine, you'll have enough sauce to freeze. —Ashley Armstrong, Kingsland, Georgia
Ingredients
- 1 pound ground beef
- 1 small green pepper, finely chopped
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1/2 cup dry red wine or beef broth
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1/4 cup tomato paste
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 package (11-1/4 ounces) frozen garlic Texas toast
- 8 slices part-skim mozzarella cheese
Directions
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1Preheat oven to 425°. In a large skillet, cook beef with green pepper, onion and garlic over medium-high heat until meat is no longer pink, 5-7 minutes; crumble beef; drain. Stir in wine and bring to a boil; cook until wine is reduced by half, about 2 minutes. Stir in tomatoes, tomato paste, salt and pepper; return to a boil. Reduce heat; simmer, uncovered, until mixture is thickened, 2-3 minutes, stirring occasionally.
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2Meanwhile, place Texas toasts on a foil-lined 15x10x1-in. pan; bake until lightly browned, 8-10 minutes.
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3Spoon beef mixture onto toasts; top with cheese. Bake until cheese is melted, 3-4 minutes. Serve immediately.
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