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Western Range Sandwiches

Total Time

Prep: 15 min. Cook: 20 min.


6 servings

I found this recipe in a cookbook left to me by my mother. Over the past 20 years, it's been a big hit with my family, especially with those who love kidney beans. Using English muffins instead of hamburger buns is a nice change. - Mauvereen Cannady, Portage, Wisconsin


  • 4 bacon strips, diced
  • 1 pound lean ground beef (90% lean)
  • 1 medium onion, chopped
  • 1/2 cup chopped green pepper
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons chili powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups shredded cheddar cheese
  • 6 English muffins, split and toasted


  1. In a large skillet, cook bacon until crisp. Remove to paper towels. Drain, reserving 2 tablespoons of drippings. Cook beef, onion and green pepper in drippings until meat is no longer pink. Add beans, tomato sauce, chili powder, salt, pepper and bacon.
  2. Bring to a boil. Reduce heat; add cheese. Cook and stir over low heat until cheese is melted. Spoon onto English muffin halves.

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