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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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 Ingredients:
4 bacon strips, diced |
1 pound ground beef |
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 (8 ounces) shredded cheddar cheese |
6 english muffins, split and toasted |
Directions:
1. 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.
2. Bring to a boil. Reduce heat; add cheese. Cook and stir over low heat until cheese is melted. Spoon onto English muffin halves. Yield: 6 servings.
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