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Barbecue Beans Sloppy Joe Style

Readers' Recipes (featured column)
submitted by Joyce 

When my 3 kids were growing up, I had several ways of stretching a pound of ground beef, using other ingredients I normally kept in my pantry. This was their favorite. Later, I made it for my grandkids. Even now, my husband and I use it as a budget stretcher. Since there are just 2 of us, we use less meat. Easy to increase by adding more meat and beans, if you have more mouths to feed.

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1 lb. ground beef
1 can (11- to 15-ounces) pork & beans
1 - 2 T. brown sugar, adjust to taste
1 T. dehydrated onion
1 tsp. garlic salt
1/4 c. catsup
Small squirt of yellow prepared mustard
Hamburger buns (about 8)


In non-stick skillet, stir and brown ground beef. I set electric skillet to 300 degrees. Drain cooked beef. Drain most of the liquid from the pork and beans; discard. Remove the little chunks of pork fat. Add drained beans and the rest of ingredients to skillet; stir to mix well. Cook just long enough to heat through.

Serve on hamburger buns, sloppy joe style, should make about 8 sandwiches. Whole process takes no more than 15 minutes.

I always serve this with potato chips and cottage cheese with fresh fruit. As a diabetic, I use only 1 T. brown sugar and serve on whole grain buns.

You can also roll this filling up in a flour tortilla as a wrap. Shredded cheese might also be good sprinkled on mixture after loading it on bun, or try adding pickle slices or relish. Use your imagination.

Leftovers, if any, can be refrigerated in covered container and served next day or two. I spoon mixture onto bun right out of fridge, wrap in paper towel, and microwave one sandwich for 30 seconds. Just as good!

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