Taco Hero- an oldie from Kraft

While digging around in my recipe clipping box I came across a TV Guide recipe insert from "The 38th Annual Golden Globe Awards" in 1981. Kraft used to put out these inserts fairly often and I have quite a few of them.
This Taco Hero is a variation of French bread pizza. It seems like it would be good to serve while watching a football game or to heat up after coming home from some event.
I have never been a fan of broiling uncooked meat on buns. I would just cook up the meat, seasoning and tomato paste and then spread it on the bread, add the cheese and heat.

Taco Hero

1 lb. ground beef

6-oz. can tomato paste

1-1/4-oz. pkg. taco seasoning mix

1 Vienna bread loaf, cut in half lengthwise

Kraft American Singles Pasteurized Process Cheese Food

Tomato slices

Thinly sliced onion rings

Combine meat, tomato paste and taco seasoning; mix until well blended
Spread half of meat mixture on each half of bread. Place on ungreased cookie sheet; bake at 450 degrees 20 minutes. Top with process cheese food and tomato slices. Continue baking until process cheese food melts. Garnish with onion rings. 8 servings.
Note: To make ahead, prepare as directed. Wrap tightly in aluminum foil; freeze. Bake at 450, 30 minutes.

Garden Vegeables and Patty Medley

This is a frugal recipe that is good for the summer because it is cooked on the top of the stove and uses some of the veggies you might have growing in the garden.

Garden Vegetables and Patty Medley

2 tablespoons olive oil

1 pound lean ground beef, formed into 4 patties

1 clove garlic, minced

1 medium-size zucchini, quartered lengthwise and sliced

1 large green bell pepper, chopped

1 medium-size onion, chopped

6 or 7 fresh mushrooms, sliced

1/2 teaspoon whole marjoram

1/2 teaspoon dill weed

1/4 teaspoon celery seed

3 medium-size tomatoes, chopped

salt

pepper

3 tablespoons grated Parmesan cheese

In a large skillet over medium-high heat, heat 1 tablespoon oil and add patties. Brown well on both sides before turning heat to medium to cook almost to desired doneness. Remove patties set aside and keep warm. Heat remaining oil in skillet and add garlic, zucchini, green pepper, onion and mushrooms. Sprinkle with marjoram, dill weed and celery seed: saute for 5 minutes. Add tomatoes and salt and pepper to taste; continue to saute for 3 minutes, or until vegetables are tender crisp. Place meat patties on top of vegetables, cover and continue to cook for about 1 minutes or until meat is heated through. Remove patties to serving platter sprinkle with 1 tablespoon Parmesan cheese. Top with vegetables and sprinkle with remaining cheese. Makes 4 servings.

From Ground Beef Favorites by Babara Swift Brauer, 1981 Owlswood Publications