Snappy Joes on Texas Toast

By Jaxson

Ingredients

• 1/4 cup LAND O LAKES® Butter, softened
• 2 tablespoons chopped fresh Italian (flat-leaf) parsley
• 1 clove garlic, finely chopped
• 1/4 cup chopped fresh chives
• 1 can (11 oz) Pillsbury® refrigerated crusty French loaf
• 1 tablespoon Crisco® Light Olive Oil
• 1 1/2 lb extra-lean (at least 90%) ground beef
• 1/2 cup pickled jalapeño chiles, drained, chopped and 2 tablespoons liquid reserved
• 1 teaspoon McCormick® Ancho Chili or Chili Powder
• 1 can (8 oz) Muir Glen® tomato sauce
• 1/4 cup Smucker’s® Seedless Blackberry Jam
• 1 tablespoon Dijon mustard
• 1/4 teaspoon coarse (kosher or sea) salt
• 1/4 teaspoon McCormick® Black Pepper
• 1/2 cup sour cream

Details

Servings 1
Cooking time 45mins
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 350°F. In small bowl, mix butter, parsley, garlic and 2 tablespoons of the chives; set aside.

Bake French loaf as directed on can. Cool 5 minutes; cut into 12 (1-inch) slices. Spread butter mixture on one side of each slice.

While bread is baking, in 10-inch skillet, heat oil over medium heat. Add beef; cook 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in chiles, reserved chile liquid, chili powder, tomato sauce, jam, mustard, salt and pepper; heat to simmering. Reduce heat to low; cover and cook 5 minutes.

For each serving, place 2 bread slices on each plate; top each slice with heaping 1/4 cup beef mixture, dollop of sour cream and some of remaining chives.