Western Range Sandwiches

• 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
• 1 cup
• , divided
• 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.

bacon, ground beef, onion, green pepper, kidney beans, tomato sauce, chili powder, salt, pepper, muffins

Taken from www.tasteofhome.com/recipes/western-range-sandwiches/ (may not work)