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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Connie Staal doesn't have to ring the dinner bell twice when these Western-style beans are on the menu. Using lean ground beef makes the entree lighter on calories, but not on taste. Since I began fixing lighter meals for my husband, I've learned lots of tricks to lower the fat in foods, she writes from Greenbrier, Arkansas. Ingredients:
2 pounds lean ground beef (90% lean) |
1/2 cup chopped celery |
1/2 cup chopped green pepper |
1/2 cup chopped onion |
2 cans (15 ounces each) pork and beans |
1 can (10-3/4 ounces) reduced-sodium condensed tomato soup, undiluted |
1/4 cup water |
2 tablespoons cider vinegar |
1 tablespoon brown sugar |
1 teaspoon ground mustard |
Directions:
1. In a nonstick skillet, cook the beef, celery, green pepper and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine the pork and beans, tomato soup, water, vinegar, brown sugar, mustard and beef mixture.
2. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 375° for 40-50 minutes or until heated through and mixture reaches desired thickness. Yield: 8 servings.
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