Using roasted eggplant, garlic, tahini, olive oil, and lemon juice, baba ghanoush is a delicious, smokey dip or spread. To suit your taste, change the proportions of the lemon juice and tahini. It tastes great on its own, with pita or raw vegetables, next to hummus, or all by itself.
| Cook Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 pound lean ground beef
- 1 (10.75 ounce) can condensed chicken gumbo soup
Instructions
- In large skillet over medium heat, cook ground beef until brown, 5 to 10 minutes. Drain. Return meat to skillet, with soup. Simmer until heated through, 5 minutes. Serve hot.
Nutrition Facts
| Calories | 168 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 1 g |
| Protein | 16 g |
| Saturated Fat | 4 g |
| Sodium | 432 mg |
| Sugars | 1 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I grew up eating these “sloppy joes”, and now make them for my own family. We have always added ketchup and mustard though. Interestingly enough, I grew up in Utah, but lived in Iowa with my husband and kids for 5 years. I wasn’t ever served this in Iowa, and had no idea that this recipe may have acually originated in Iowa.
I did add mustard and ketchup as the other reviewers suggested.
Yum!! A family favorite, I make these often.
This recipe was or is on the Campbell’s Chicken Gumbo soup and I try to keep a can of the soup in my pantry all the time just for these. I like to add black pepper, some dry minced onion, and a little (maybe a half teaspoon) of mustard and Tablespoon of ketchup…to taste.
While this was easy to make, it was really bland. Will not make again.
I added onion to the ground beef and cooked it. Then I added the chicken gumbo soup and simmered for a few minutes. When I tasted it, though, I knew it needed the other ingredients in an old recipe I have had for years. My recipe included 1 1/2 T. each of mustard and ketchup. I serve it open face on toasted rolls or buns.
I’m from Iowa too and have eaten these for at least 40 years now – Always Absolutely Awesome!!! You might try adding a couple tablespoons of ketchup and a couple of teaspoons of yellow mustard after the soup – adds a real savory taste.
As is, the recipe is a 3. The “Iowa” cook that served these to me added a 1/4 to 1/2 a box of Velvetta cheese to the mix. (Whatever amout of cheese you like!) They called them Made Rights. With the cheese the recipe is a 5!
We made something similar to this when I grew up in Michigan. We used the Vegetable Alphabet soup by Campbells -I loves these things. I kept thinking I was crazy when I recalled the recipe but upon finding this I decided I’ve got mix it up again soon.
We added cayenne to the skillet and ate with hot sauce.
So we like to make our sandwiches pretty big i guess ‘couse it ends up only making 4. I also simmer for a good while to thicken up the sauce. I’ve been serving them on these super cute little ciabattinis (mini ciabatta bread). And although I’m not from Iowa i grew up with these as our version of “sloppy joe’s”. It’s one of my favorite easy goto meals.
I, too, am from Iowa. For as long as I can remember, mom made what she called “Gumbo Burgers.” I still make this recipe about once a month for my husband and two year old and they love it! I cook chopped onion with the ground beef and season it well. I also use one entire can of soup plus the chunks of another can. I also bake tater tots to go along side. The meat is also great on top of the tater tots!
Not a local dish here in OK, but we loved it! I love trying new things, buy my family are wary, and I was SO glad they loved it as much as I did! Oh, and I didn’t change a thing to the recipe. We liked it just the way it is. The condensed soup is salty enough that it didn’t need salt at all.
We made these for the concession stand where I work. They were tasteless!
This is awesome comfort food. My Grandma would always make these for me and my sisters and would serve it on the small hamburger buns and call them “Yum yums” (which I still think of this recipe as). This is not something that is in your face flavor, but something warm, filling and very homey. I wholeheartedly suggest the addition of an onion, it does add to the savoriness, and complement the chicken gumbo soup, and it also helps add another serving or two so you get more bang for you buck.
My husband really liked this recipe, I didn’t.
I’ve used this BASE for my loosemeat sandwiches: If I’m in the mood for a sweeter, sloppy joe style – I’ll add a little kechup, mustard, and brown sugar (all done by eyeballing it). If I’m in the mood for a little meatier version, I also add a cup of chicken stock & a TBLS of worch. sauce. Sometimes just buying a fancier bun will do the trick to this simple sandwich. Either way, the key is the can of chicken gumbo and very good – for a simple, can’t find anything else in the pantry – meal. Goes great with potato salad.
I’ve used this BASE for my loosemeat sandwiches: If I’m in the mood for a sweeter, sloppy joe style – I’ll add a little kechup, mustard, and brown sugar (all done by eyeballing it). If I’m in the mood for a little meatier version, I also add a cup of chicken stock & a TBLS of worch. sauce. Sometimes just buying a fancier bun will do the trick to this simple sandwich. Either way, the key is the can of chicken gumbo and very good – for a simple, can’t find anything else in the pantry – meal. Goes great with potato salad.
Thank you I am also in Iowa, and i grew up on these. I wanted to make them for my kids and i couldnt remember what soup it was. so thank you.
These are so good! My father in law makes these and we love them. He adds just a little bit of ketchup and mustard to it while it cooks. Delicious!!!
Neither my husband nor I enjoyed these at all. I made them for 3 hardworking men for lunch and just because they ate them (very hungry) didn’t mean they liked them. I wont make this again despite its ease. Maybe its because I’m not from Iowa.