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When I was visiting a friend in Kentucky, I was treated to this delicious local dish. It's both hearty and healthy ... I simply love it! —Donna Reavis, Crofton, Kentucky
TOTAL TIME: Prep: 20 min. Cook: 1 hour
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 1 hour
MAKES: 8 servings

Ingredients

  • 1-1/2 pounds ground beef
  • 2 cups diced potatoes
  • 1 large onion, chopped
  • 3/4 cup chopped green pepper
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (14-1/2 ounces) peas, drained
  • 1 can (14-1/2 ounces) cut green beans, drained
  • 1 can (14-1/2 ounces) whole kernel corn, drained
  • 1 bottle (18 ounces) barbecue sauce
  • 2 cups water
  • 1 can (14-1/2 ounces) tomato puree
  • 1/2 cup ketchup
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a Dutch oven. Add remaining ingredients. Bring to a boil. Reduce heat; simmer for 1 to 1-1/4 hours or until potatoes are tender. Yield: 8 servings (3 quarts).
Originally published as Lakes Burgoo in Taste of Home Recipes Across America 2013, p123

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