1 cup chopped celery
1 cup chopped green bell pepper
1/2 cup chopped onion
1 can (19-oz) Progresso Vegetable Classics hearty tomato soup
1 can ( 10 3/4-oz) condensed chicken gumbo soup
2 tbsp Dijon mustard
2 tsp Cajun seasoning
12 buns*, split
In a large skillet, cook the beef, celery, bell pepper, and onion over medium-high heat until the beef is cooked through. Stir occasionally during cooking to break up beef; drain well.
After draining beef, turn heat down to medium and stir in the soups, mustard, and Cajun seasoning. Cook 15-20 minutes until bubbly and veggies are tender. Stir occasionally during cooking.
Spoon the beef onto the buns to serve.
*Your choice of tasty buns; I like the onion rolls.