Brown the meat and the onion in a large nonstick skillet over
medium-high heat for 5 minutes, breaking up the meat into
crumbles as it cooks. Pour the drippings out of the pan and
discard. Add the red pepper and cook 5 minutes more, stirring
occasionally. Stir in the rest of the ingredients, reduce heat to
low, and simmer for 5 minutes more. Place a half-cup scoop of
the mixture onto each bun and serve.
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