Rating: 4.5 stars
1069 Ratings
  • 5 star values: 682
  • 4 star values: 283
  • 3 star values: 72
  • 2 star values: 24
  • 1 star values: 8

No green pepper in this recipe, so it's a hit with kids. We added this to the menu at a children's camp, and it has been a favorite for several years. The mixture is thick, so they are 'neat' rather than sloppy. This freezes and reheats well.

Recipe Summary

cook:
30 mins
total:
50 mins
prep:
20 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place ground beef in a large skillet over medium heat. Cook until evenly browned, stirring to crumble. I like to use a potato masher to even out the lumps. Add onion and celery, cover the pan, and cook until tender and transparent, about 5 minutes. Drain off any grease.

    Advertisement
  • Stir the tomato soup (undiluted), ketchup, vinegar, brown sugar and Worcestershire sauce into the beef mixture. Season with salt and garlic powder. Heat to a simmer over low heat, and cook until thoroughly heated, stirring frequently to prevent it from burning on the bottom.

  • Spoon the hot beef mixture onto buns, which may be toasted first, and serve.

Nutrition Facts

407 calories; protein 26.2g; carbohydrates 37g; fat 16.7g; cholesterol 74.3mg; sodium 774.2mg. Full Nutrition
Advertisement