I used this recipe a great deal because it was so easy and good. It originally came from my grandma’s 1950s recipe collection.
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 7 to 10 minutes; drain and discard grease. Return skillet and beef to stove and reduce heat to medium-low.
Stir chili sauce, mustard, brown sugar, and vinegar into the ground beef; simmer until the sauce thickens, 5 to 10 minutes.
Per Serving: 163 calories; protein 13.1g; carbohydrates 6g; fat 9.3g; cholesterol 47.3mg; sodium 174.7mg.