WESTERN RANGE SANDWICHES

facebook share image   twitter share image   pinterest share image   E-Mail share image



Western Range Sandwiches image

I found this recipe in a cookbook left to me by my mother. Over the past 20 years, it's been a big hit with my family, especially with those who love kidney beans. Using English muffins instead of hamburger buns is a nice change. - Mauvereen Cannady, Portage, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 11

4 bacon strips, diced
1 pound lean ground beef (90% lean)
1 medium onion, chopped
1/2 cup chopped green pepper
2 cans (16 ounces each) kidney beans, rinsed and drained
1 can (8 ounces) tomato sauce
2 tablespoons chili powder
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups shredded cheddar cheese
6 English muffins, split and toasted

Steps:

  • In a large skillet, cook bacon until crisp. Remove to paper towels. Drain, reserving 2 tablespoons of drippings. Cook beef, onion and green pepper in drippings until meat is no longer pink. Add beans, tomato sauce, chili powder, salt, pepper and bacon. , Bring to a boil. Reduce heat; add cheese. Cook and stir over low heat until cheese is melted. Spoon onto English muffin halves.

Nutrition Facts :

There are no comments yet!