Ingredients
2 pounds lean ground beef (90% lean)1/2 cup chopped celery1/2 cup chopped green pepper1/2 cup chopped onion2 cans (15 ounces each) pork and beans1 can (10-3/4 ounces) reduced-sodium condensed tomato soup, undiluted1/4 cup water2 tablespoons cider vinegar1 tablespoon brown sugar1 teaspoon ground mustard
Preparation
In a nonstick skillet, cook the beef, celery, green pepper and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine the pork and beans, tomato soup, water, vinegar, brown sugar, mustard and beef mixture.
Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 375° for 40-50 minutes or until heated through and mixture reaches desired thickness.
