Meat Boats

Rating:

(2 votes) 4 2

These can be made ahead of time, wrap in plastic wrap and then foil and freeze. Can be heated in the oven (or microwaved - be sure to take foil & plastic wrap off, wrap in paper towels then a terry towel so bread won't be tough).  Theses are good for snacks, dinner, or tail gating for sports events.

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Ingredients

  • 2-3 Tbs. olive oil
  • 1 lb. hamburger (or chicken or turkey)
  • 1 sm. onion, chopped
  • 1-2 cloves garlic, chopped
  • 1 Tbs. cilantro or celery leaves, chopped
  • 1 sm. jar green olives, sliced
  • 1 can diced tomatoes w/chilies
  • 1 tsp. chili powder or cumin
  • 1 - 1 1/2 C. cheese (your choice)
  • 12 dozen sourdough rolls (either round or oval shaped)

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Directions

Lightly brown onion, garlic and cilantro (or celery leaves) in olive oil (in a cast iron or heavy skillet), add meat and cook until no longer pink. Drain any excess oil off. Add tomatoes, green olives, chili powder and cumin; simmer about 10 minutes. Add cheese and stir until melted; remove from heat. Top rolls & hollow* out (making a bowl or boat), spoon meat mixture into the boats & put back on the tops.

Put in a baking dish and heat in the oven until heated through about 20 minutes. For crispy rolls, leave uncovered. For softer rolls, cover with foil.

*The bread (crumbs or chunks) can be frozen in a baggie for other uses. I save mine to make my Dressing (cornbread & sourdough) at Thanksgiving.

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