Western Range Sandwiches

SUBMITTED BY: Mauvereen Cannady

"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"

RECIPE RATING:

Read Reviews (1)

Review/Rate This Recipe

PREP TIME	15 Min
COOK TIME	20 Min
READY IN	35 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS

4 bacon strips, diced
1 pound lean ground beef
1 medium onion, chopped
1/2 cup chopped green pepper
2 (16 ounce) cans kidney beans, rinsed and drained
1 (8 ounce) can 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

DIRECTIONS

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 into English muffins halves.