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Three-Bean Bake

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
12-14 ServingsPrep: 20 min. Bake: 1-1/2 hours

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. Yield: 12-14 servings.
© Taste of Home 2013

2 of 2

Three-Bean Bake (continued)

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.
Nutrition Facts: 1 serving (1 each) equals 291 calories, 10 g fat (4 g saturated fat), 48 mg cholesterol, 690 mg sodium, 31 g carbohydrate, 6 g fiber, 22 g protein.
© Taste of Home 2013