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Three-Bean Bake

Being big eaters, my three sons love this recipe that I created. Leftovers can be used as a taco filling or a topping for baked potatoes.—Meredith Mabe, Columbus, Indiana
  • Total Time
    Prep: 20 min. Bake: 1-1/2 hours
  • Makes
    12-14 servings

Ingredients

  • 3 pounds ground beef
  • 1 large onion, chopped
  • 1/2 cup chopped sweet red pepper
  • 2 cans (16 ounces each) pork and beans, drained
  • 1 can (16 ounces) chili beans, undrained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 cup ketchup
  • 1/2 cup packed brown sugar
  • 3 to 4 tablespoons chili powder
  • 1 tablespoon white vinegar
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon hot pepper sauce
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon pepper

Directions

  • In an ovenproof Dutch oven, cook the beef, onion and red pepper over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients.
  • Cover and bake at 350° for 1-1/2 to 2 hours or until heated through, stirring once.
For added convenience, make Three-Bean Bake in a slow cooker. Cook the beef, onion and red pepper as directed; drain. Transfer to a slow cooker. Add remaining ingredients; mix well. Cover and cook on low for 4 to 5 hours or until heated through.

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