Name: Mexe subs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 500 gram beef rissoles; 35 gram salt-reduced taco seasoning mix; cooking oil spray; 1 1/2 cup italian tomato cooking sauce; 310 gram can four bean mix, rinsed; 1/3 cup sour cream; 2 green onions, finely chopped; 2 tablespoon chopped coriander; 4 hot dog rolls; 3 lettuce leaves, shredded; 1 cup shredded tasty cheese

Ingredients

500 gram beef rissoles

35 gram salt-reduced taco seasoning mix

cooking oil spray

1 1/2 cup italian tomato cooking sauce

310 gram can four bean mix, rinsed

1/3 cup sour cream

2 green onions, finely chopped

2 tablespoon chopped coriander

4 hot dog rolls

3 lettuce leaves, shredded

1 cup shredded tasty cheese

Method

1.Place rissoles and seasoning in a bowl. Use your hands to mix well. Shape mince into 16 balls. Place on a plate. Cover with plastic food wrap; chill for 10 minutes.

2.Heat a large frying pan over moderate heat. Spray meatballs with oil. Cook and turn for 3-4 minutes or until brown. Add sauce and beans. Bring to the boil. Reduce heat; simmer for 5 minutes or until meatballs are cooked.

3.Meanwhile, combine cream, onion and coriander in a small bowl.

4.Using a sharp knife, cut rolls along the centre lengthwise but not all the way through. Fill with lettuce, meatballs and cheese. Top with cream mixture. Serve at once.

To make italian-style subs, replace bean mix with rinsed canned cannellini beans and replace coriander with flat-leaf parsley or pesto. Change tasty cheese to mozzarella.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

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