2 tbsp. butter
1 lb. ground chuck
1 envelope onion soup mix
2 (1 lb.) cans pork and beans
2 tsp. cider vinegar
1 (1 lb.) can kidney beans, drained
1 c. catsup
1/2 c. cold water
2 tbsp. prepared mustard

Preheat oven to 400 degrees. In skillet, melt butter and brown meat. Stir in soup mix, beans, catsup, water, mustard and vinegar. Pour into 1 1/2 quart casserole or bean pot. Bake 30 to 45 minutes until hot and bubbly. Serves 8 to 10.