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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This comes from the September 2006 issue of the Pillsbury cookbooklet. It was very tasty when I had it...especially with a super good jalapeno cheese kaiser roll. Ingredients:
2 lbs lean ground beef |
1 cup chopped celery |
1 cup chopped green bell pepper |
1/2 cup chopped onion (1 medium) |
1 (19 ounce) can progresso vegetable classics hearty tomato soup |
1 (10 3/4 ounce) can condensed chicken gumbo soup |
2 tablespoons dijon mustard |
2 teaspoons dried cajun seasoning |
12 buns, split |
Directions:
1. In 12-inch nonstick skillet, cook ground beef, celery, bell pepper and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
2. Reduce heat to medium.
3. Stir in all remaining ingredients except buns.
4. Cook 15 to 20 minutes longer or until mixture is bubbly and vegetables are tender, stirring occasionally.
5. Spoon beef mixture into buns.
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