- 2 pounds ground beef
- 1 cup chopped onion
- 1 cup ketchup
- 1/4 cup Worcestershire sauce
- 1 tablespoon minced canned chipotle peppers in adobo sauce
- 1 cup shredded Mexican cheese blend
- 8 (6 inch) French bread rolls, split
- Iceberg Slaw:
- 4 cups thinly sliced rinsed Tanimura & Antle® iceberg lettuce
- 1/2 cup shredded carrot
- 1/2 cup thinly sliced Tanimura & Antle® green onions
- Brown ground beef with onion in large nonstick skillet over medium heat until beef is not pink, 8 to 10 minutes; pour off drippings.
- Meanwhile combine slaw ingredients in bowl.
- Stir ketchup, Worcestershire sauce and peppers into beef mixture; simmer gently 2 to 3 minutes. Stir in cheese. Serve in rolls with slaw.