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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 25 |
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âLaDonna Daley, Elyria, Ohio Ingredients:
2 pounds ground beef |
2 cups chopped onion |
1 cup chopped celery |
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
1 can (6 ounces) tomato paste |
1/2 cup ketchup |
1 can (16 ounces) pork and beans, undrained |
1 can (16 ounces) chili beans, undrained |
1 can (15-1/4 ounces) lima beans |
1 can (14-1/2 ounces) cut green beans, drained |
1 can (14-1/2 ounces) cut wax beans, drained |
1/2 cup packed brown sugar |
2 tablespoons prepared mustard |
Directions:
1. In a large Dutch oven, cook beef over medium heat until no longer pink; drain. Add onion and celery; cook, uncovered, until tender. Stir in the soup, tomato paste and ketchup; simmer, uncovered, 15-20 minutes.
2. Spoon into a large roaster. Stir in the beans, brown sugar and mustard. Bake, uncovered, at 350° for 1 hour. Yield: about 25 servings.
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