Mexican Hogies

Tressie Fomby Upshaw

  • 2 lb ground chuck
  • 1 medium onion, chopped
  • 1 medium bell pepper, chopped
  • salt
  • 2 cans Ro-Tel tomatoes with green chili peppers
  • 1 large tomato sauce
  • 1 tsp Worcestershire sauce
  • dash of garlic
  • 1 roll jalapeno cheese
  • 1 roll garlic cheese
  • 1/2 lb Velveeta

Brown ground chuck; add onion, bell pepper and salt; drain. Add remaining ingredients. Let cheese melt, then cool. Fill hogie buns (or hot dog buns) and wrap in foil. Bake at 400° for 40 to 45 minutes. Can be frozen before baking.


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