Trujillo Taverns

Mary Lou Davis


I have been making this recipe for a long time. My nephews liked them, so when they came along, I put a name to them. Sandwiches like this used to be called Taverns around here. Now you hear the called Sloppy Joes too.


★★★★★ 3 votes

8 to 10 small buns
10 Min
30 Min
Stove Top


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1 lb
1 medium
1 medium
celery stalk if on hand otherwise can skip
1 tsp
vinegar either white or yellow
1 tsp
yellow salad mustard
1 tsp
white sugar
1/4 tsp
black pepper
1/8 tsp
salt (use more salt if using salt free soup. usually i skip it altogether)
1/2 c
1 can(s)
tomato soup 10.75 oz

How to Make Trujillo Taverns


  • 1Brown one pound of hamburger with 1 medium chopped onion (and one rib of finely chopped celery if you have some on hand). Drain.
  • 2Add:
    vinegar, yellow mustard, sugar, pepper, salt, catsup and can of soup.
  • 3Simmer for at least one half hour adding a bit of water if it gets dry. Using about 1/3 cup of the mixture per hamburger bun, this recipe will fill about 8 to 10 small buns. For a large group, recipe may doubled, tripled, etc. If increasing the recipe, a can or two of chicken gumbo soup also adds more flavor. Leftovers freeze well

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About Trujillo Taverns

Course/Dish: Beef, Burgers, Sandwiches
Main Ingredient: Beef
Regional Style: American
Other Tag: For Kids

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