A quick chili becomes the topping for these messy open-face sandwiches.
Recipe information
Total Time
35 minutes
Yield
Makes 2 servings
Ingredients
2 tablespoons olive oil
2 cups chopped red onions, divided
8 ounces lean ground beef
2 1/2 tablespoons chili powder
4 to 6 garlic cloves, pressed
1 15-ounce can kidney beans, undrained
1/2 cup drained canned diced tomatoes
1/4 cup chopped fresh cilantro
2 1/2-inch-thick slices sourdough bread, toasted
1/2 cup (packed) grated extra-sharp cheddar cheese
Preparation
Step 1
Heat oil in large saucepan over medium-high heat. Add 1 1/2 cups onions and next 3 ingredients. Sauté until beef is cooked through, breaking up with spoon, about 5 minutes. Add beans with liquid and tomatoes. Simmer until thickened, about 15 minutes. Mix in cilantro, salt, and pepper.
Step 2
Place sourdough toasts on plates. Top with chili, cheese, and remaining chopped red onions.
Nutrition Per Serving
One serving contains the following: Calories (kcal) 921.33; % Calories from Fat 45.7; Fat (g) 46.83; Saturated Fat (g) 17.68; Cholesterol (mg) 131.08; Carbohydrates (g) 72.16; Dietary Fiber (g) 17.06; Total Sugars (g) 14.22; Net Carbs (g) 55.10; Protein (g) 53.65
#### Nutritional analysis provided by Bon Appétit
Recipe notes
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