Friday, April 18, 2014


2 lbs lean ground beef
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.

Note: This is a recipe I got from Pillsbury years ago.

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