1 (15-ounce) can red kidney beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes with green pepper and onions, undrained
6 (1 1/2-ounce) hamburger buns
6 tablespoons shredded sharp cheddar cheese
12 sandwich-cut bread-and-butter pickles
How to Make It
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 4 minutes or until browned, stirring to crumble. Add onion and garlic to pan; cook 2 minutes, stirring frequently. Add cumin, chili powder, and chipotle chile powder, and cook 30 seconds. Stir in ketchup, beans, and tomatoes; cook 6 minutes or until slightly thickened. Spoon about 2/3 cup beef mixture over 6 bottom bun halves, and top each with 1 tablespoon cheese and 2 pickles. Top with the remaining bun halves.
I added a can of chili to the meat and in turn left out the beans and tomatoes trying to use ingredients I had on hand. I did feel like it was still a little bland even with the spices so I too added worcestershire sauce. It was an ok dish for an easy going night.
I cooked the meat in the skillet and then added it and the remaining ingredients (through tomatoes) to my slow cooker. I used fire roasted diced tomatoes. When the mixture was hot I tested it and then added some prepared mustard, worcestershire sauce, salt and pepper. After my additions I thought it was really good and great to prepare in the crock pot so there was no extra prep besides toasting the HB buns. I gave it 3 stars b/c I had to alter it a bit at the end... otherwise would have given it 4 stars. I used the leftovers on a taco salad the next day.
This is tasty, however I agree it needs more spices the next time I make it. Also a great meat budget stretcher over sloppy joes with the kidney beans. I forgot the the cheese (senior moment during middle age) and still liked it. Throw in a salad to complete this meal. I used Ancho chili pepper instead on the chipotle beacause it's what I had.
Like several others, I doubled the meat and probably tripled the spices. I used a can of the diced tomatoes with onion and green pepper along with a can of Rotel and salt-free ketchup. Let it simmer for a bit so all the flavors could build a little more. Served it with a green salad and oven-baked parmesean garlic potato wedges. Came out perfect - can't wait for leftovers today now that the meat and spices have had more time to hang out and develop!
I did not like this recipe. My husband did though. It had no flavor to me and took a bit more time than I thought. I would toast the hamburger buns because ours were all soggy by the time they got from the kitchen to the table.