Preparation:
In 10-inch skillet over medium-high heat, cook beef and onion until beef is browned and onion is tender, stirring to separate meat. Spoon off fat. Stir in soup, ketchup and black pepper. Reduce heat to low. Heat through, stirring occasionally. Serve on buns.
Variation: You can also substitute 1 can condensed cream of celery soup for the cheddar cheese soup and 1 tablespoon prepared mustard for the ketchup. |
