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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Pineapple tidbits lend to this dish's slight sweet-and-sour flavor. I often freeze some in serving-size portions for quick lunches.—Vera Knopp, Denton, Texas Ingredients:
2 pounds ground beef |
1 bottle (28 ounces) ketchup |
2 cans (16 ounces each) kidney beans, rinsed and drained |
1-3/4 cups water |
1 large green pepper, chopped |
5 celery ribs, chopped |
3/4 cup pineapple tidbits, drained |
2 envelopes onion soup mix |
Directions:
1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until heated through. Yield: 12 servings.
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