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Category: Casseroles - Beef
Prep Time: Cook Time: Total Time:
6-8 slices bacon
1 1/2 lbs ground beef
1 large onion chopped and divided
1 celery rib, diced
1 green bell pepper, seeded and chopped
4 garlic cloves, finely chopped (garlic lovers use more)
1 small jalapeno pepper, seeded and finely chopped, optional (I like to add it in for heat)
1 (16 oz) can baked beans in tomato sauce (can use a 14-oz can)
1 (15-oz) can red kidney beans, rinsed and drained
1 cup barbecue sauce
1/4 cup molasses
1/4 cup Worcestershire sauce
2 tbsp prepared yellow mustard
1 tsp seasoned salt (can use white salt)
Pepper, to taste
1/2 tsp liquid smoke seasoning, or to taste, optional but good to add in
1 1/2 cups shredded cheddar cheese (can use more)
Preheat oven to 350. Grease a 13 x 9-inch baking dish (or a similar size casserole dish).
In a large skillet cook the bacon until crisp; remove to a plate and finely chop. To the same skillet add in the ground beef, with 1/2 chopped onion, celery, green pepper, garlic and jalapeno pepper; cook stirring over medium-high heat until no longer pink; drain fat.
Add in the chopped bacon and continue cooking until the beef is lightly browned (this may take 10-12 minutes, the meat must be browned). Mix in the baked beans with the next 8 ingredients and remaining 1/2 chopped onion (do not add in the cheese) bring to just a simmer mixing constantly until well combined. Transfer to baking dish.
Bake uncovered for about 40-50 minutes (if you find that the mixture is too thick about halfway through cooking add in a little water). Sprinkle the cheddar cheese on top and allow to melt.
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BAKED BEANS AND GROUND BEEF BAKE
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Category: Casseroles - Beef
Prep Time: Cook Time: Total Time:
6-8 slices bacon
1 1/2 lbs ground beef
1 large onion chopped and divided
1 celery rib, diced
1 green bell pepper, seeded and chopped
4 garlic cloves, finely chopped (garlic lovers use more)
1 small jalapeno pepper, seeded and finely chopped, optional (I like to add it in for heat)
1 (16 oz) can baked beans in tomato sauce (can use a 14-oz can)
1 (15-oz) can red kidney beans, rinsed and drained
1 cup barbecue sauce
1/4 cup molasses
1/4 cup Worcestershire sauce
2 tbsp prepared yellow mustard
1 tsp seasoned salt (can use white salt)
Pepper, to taste
1/2 tsp liquid smoke seasoning, or to taste, optional but good to add in
1 1/2 cups shredded cheddar cheese (can use more)
Preheat oven to 350. Grease a 13 x 9-inch baking dish (or a similar size casserole dish).
In a large skillet cook the bacon until crisp; remove to a plate and finely chop. To the same skillet add in the ground beef, with 1/2 chopped onion, celery, green pepper, garlic and jalapeno pepper; cook stirring over medium-high heat until no longer pink; drain fat.
Add in the chopped bacon and continue cooking until the beef is lightly browned (this may take 10-12 minutes, the meat must be browned). Mix in the baked beans with the next 8 ingredients and remaining 1/2 chopped onion (do not add in the cheese) bring to just a simmer mixing constantly until well combined. Transfer to baking dish.
Bake uncovered for about 40-50 minutes (if you find that the mixture is too thick about halfway through cooking add in a little water). Sprinkle the cheddar cheese on top and allow to melt.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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