“Chuck Wagon” Patties

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 pounds 93/7 (Fat To Meat Ratio) Sirloin Ground Beef
• ¼ teaspoons Any Type Seasoning (ie: Mrs. Dash, Seasonall)
• ¼ teaspoons Salt And Black Pepper
• 1 can 10 Ounce Can, Golden Cream Of Mushroom Soup
• 1 can 16 Ounce Can, Diced Tomatoes
• 3 Tablespoons Olive Oil
• 2 whole Green Bell Peppers (remove Stems And Seeds) Thinly Sliced
• 1 whole Large White Onion (sliced Finely)
• 2 cans 15.5 Ounce (each Can) Dark Red Kidney Beans (drained And Rinsed And Crushed)
• 2 bunches Green Onions (scallions) Diced On The Bias For Garnish

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Season the ground beef with the any-type seasoning, salt and black pepper. Shape gently into patties without overworking the meat.

2. Heat the olive oil in a large skillet over medium-high heat. Cook the patties 4 to 5 minutes per side until browned and cooked through to 160°F (71°C) in the center. Transfer to a plate.

3. In the same skillet over medium heat, cook the sliced white onion and sliced green bell peppers 6 to 8 minutes, stirring, until softened.

4. Stir in the cream of mushroom soup, diced tomatoes and crushed kidney beans. Simmer over low heat for 8 minutes, stirring occasionally.

5. Return the patties to the skillet, spoon the sauce over them, cover and simmer on low for 5 minutes to heat through.

6. Sprinkle with the diced green onions and serve hot.