Stuffed Rolls

Lois Y. Kobayashi, Class of 1970

• 1 dozen sour dough French rolls
• 1½ lb ground beef
• 1 small onion, chopped
• 1 clove garlic
• 1 small can Las Palmas sauce
• 1 small can Ortega chili pepper, chopped and seeds washed out
• 1/2 lb Cheddar cheese, grated
• Pinch of oregano, salt and pepper

Cut off the top of rolls and scoop out centers. Cook beef and remaining ingredients in large skillet until cheese melts. Fill rolls with approximately 2 Tbsp of meat mixture. Put top back on roll and wrap good in foil. Bake at 325 degrees for 25-30 minutes.

NOTE: The rolls may be frozen. Bake longer, if frozen.