Baked Beans & Ground Beef Casserole (Print version)
A hearty baked beans and ground beef casserole with smoky bacon, onions, peppers, and a sweet tangy barbecue sauce.
# Ingredients:
For the beef and bacon
01 -
6 oz (170 g) bacon, chopped
02 -
1 lb (450 g) lean ground beef
03 -
1 small yellow onion, finely chopped
04 -
1 green bell pepper, finely chopped
05 -
3 cloves garlic, minced
06 -
1 teaspoon kosher salt
07 -
1/2 teaspoon black pepper
08 -
1 teaspoon smoked paprika
For the bean sauce
09 -
2 cans (28 oz each / 794 g each) baked beans
10 -
1/2 cup (120 ml) barbecue sauce
11 -
1/4 cup (60 ml) ketchup
12 -
2 tablespoons yellow mustard
13 -
2 tablespoons packed brown sugar, or less to taste
14 -
1 tablespoon apple cider vinegar
# Instructions:
01 -
Preheat the oven to 350 F. Lightly grease a 9x13-inch baking dish or a similar 3-quart casserole dish.
02 -
Cook the chopped bacon in a large skillet over medium heat until browned and crisp, 6-8 minutes. Transfer to a paper towel-lined plate and leave about 1 tablespoon of drippings in the skillet.
03 -
Add the ground beef, onion, bell pepper, salt, and black pepper to the skillet. Cook for 7-9 minutes, breaking up the beef, until the beef is browned and the vegetables are softened. Drain excess fat.
04 -
Stir in the garlic and smoked paprika. Cook for 30 seconds, just until fragrant.
05 -
Stir in the baked beans, barbecue sauce, ketchup, mustard, brown sugar, apple cider vinegar, and about three-quarters of the cooked bacon. Taste and adjust the mustard or vinegar if the sauce is too sweet.
06 -
Transfer the mixture to the prepared baking dish. Sprinkle the remaining bacon over the top and bake uncovered for 25-30 minutes, until bubbling at the edges and thickened on top.
07 -
Let the casserole rest for 10 minutes before serving so the sauce settles and thickens.
# Good to know:
01 -
Best served warm after a 10-minute rest.
02 -
Use a wide baking dish for thicker sauce and more caramelized edges.
03 -
Check condiment labels if cooking for a gluten-free guest.