Prep: 22 Mins Cook: 30 Mins

Mexican-Style Bean Sandwiches


  • 8 French bread rolls
  • 1 can (15 1/2-oz) kidney beans, drained
  • 1/2 pound lean ground beef
  • 1/4 pound Italian sausage, chopped
  • 2 eggs
  • 3/4 cups onion, peeled and chopped
  • 1 garlic clove, crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground oregano
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon oil
  • 1 can (10 3/4-oz) ORTEGA Enchilada Sauce
  • 1 can (15-oz) tomato sauce


Preheat oven to 375°F. Lightly spray a cookie pan with vegetable cooking spray; set aside. Remove soft centers from French bread rolls; (reserve centers for another use) and place rolls into a plastic bag to prevent drying. Set rolls aside.

Drain kidney beans; reserving 1/2 cup whole beans; set aside. Mash the remaining beans; set aside.

In a large bowl combine ground beef, Italian sausage, eggs, 1/4 cup chopped onions, crushed garlic clove, salt, cumin, oregano and pepper; mix well. Shape into 1 1/2-inch balls. Place onto prepared baking pan and bake for 20 minutes; drain excess fat. Set aside.

Meanwhile, in a large skillet heat 1 tablespoon oil and add reserved whole beans, mashed beans, remaining chopped onions, enchilada sauce, and tomato sauce; cook for 5 minutes, or until bubbly. Add the meatballs; heat thoroughly .

Spoon the meatballs and sauce into reserved rolls.

Add To Recipe Box Back to Recipes

Rate this recipe

Please login in to rate this recipe.