1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/2 teaspoon garlic salt
1/4 teaspoon salt
1/4 teaspoon pepper
1 loaf (1 pound) unsliced French bread
1 tablespoon butter, softened
8 ounces plain or Mexican process cheese (Velveeta), sliced
In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add soup, garlic salt, salt and pepper; simmer, uncovered for 5-10 minutes.
Meanwhile, slice the top third off the bread. Hollow out bottom half of loaf, leaving a 3/4-in. shell (discard removed bread or save for another use). Spread butter on cut side of bread. Place loaf on an ungreased baking sheet and broil 4-in. from the heat until lightly browned.
Spoon beef mixture into shell; arrange cheese slices on top. Broil 2-3 minutes longer or until cheese is melted. Replace bread top.
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