Our version of the classic, convenience dinner is sure to please the whole family, even with the added fresh vegetables. Make It a Meal: Serve with roasted potato wedges and steamed beans.
Total: 45 minutes
To Make Ahead: The filling will keep in the freezer for up to 1 month.
12 ounces 90%-lean ground beef
1 large onion, finely diced
2 cups finely chopped cremini mushrooms (about 4 ounces)
5 plum tomatoes, diced
2 tablespoons all-purpose flour
1/2 cup water
1/4 cup cider vinegar
1/4 cup chili sauce, such as Heinz
1/4 cup ketchup
8 whole-wheat hamburger buns, toasted if desired
Crumble beef into a large nonstick skillet; cook over medium heat until it starts to sizzle, about 1 minute. Add onion and mushrooms and cook, stirring occasionally, breaking up the meat with a wooden spoon, until the vegetables are soft and the moisture has evaporated, 8 to 10 minutes.
Add tomatoes and flour; stir to combine. Stir in water, vinegar, chili sauce and ketchup and bring to a simmer, stirring often. Reduce heat to a low simmer and cook, stirring occasionally, until the sauce is thickened and the onion is very tender, 8 to 10 minutes. Serve warm on buns.
Makes 8 servings, generous 1/2 cup filling each.
Per serving: 237 calories; 6 g fat (2 g sat, 2 g mono); 15 mg cholesterol; 34 g carbohydrate; 14 g protein; 5 g fiber; 438 mg sodium.
Nutrition bonus: Selenium (36% daily value), Zinc (20% dv), Iron (15% dv), Vitamin C (15% dv).