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Taco Po’Boys

"Whenever I'm busy, I make these southwestern sandwiches that start with convenient refried beans and deli chicken," explains Patricia Sanks from Camas, Washington. "Cheese, veggies and a creamy homemade spread top them off. I never have leftovers."
  • Total Time
    Prep: 25 min. Bake: 5 min.
  • Makes
    4 servings


  • 4 French sandwich rolls
  • 1 can (16 ounces) refried beans, warmed
  • 1 tablespoon taco seasoning
  • 1/2 pound thinly sliced deli chicken
  • 1 cup shredded cheddar cheese
  • 2 cups shredded lettuce
  • 1 cup diced fresh tomatoes
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 medium red onion, sliced and separated into rings
  • 1 can (4 ounces) chopped green chilies
  • 1 cup sour cream
  • 1/2 medium ripe avocado, peeled and mashed
  • 3 drops hot pepper sauce


  • Cut rolls in half lengthwise; hollow out the bottoms, leaving 1-in. shells. Place rolls cut side up on a baking sheet. Broil 4-6 in. from the heat for 2 minutes or until toasted.
  • Combine the beans and taco seasoning; spread over bottom of rolls. Top with chicken, cheese, lettuce, tomatoes, olives, onion and chilies. Combine the sour cream, avocado and pepper sauce; spread over cut side of roll tops. Place over sandwiches.
Nutrition Facts
1 each: 739 calories, 34g fat (18g saturated fat), 130mg cholesterol, 1402mg sodium, 67g carbohydrate (13g sugars, 11g fiber), 40g protein.
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