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Ground Beef Baked Beans Recipe
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Ground Beef Baked Beans Recipe

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3.5 4 7
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"I serve this hearty ground beef and bean bake with a tossed salad and some crusty bread for a balanced one-pot meal," relates Louann Sherbach of Wantagh, New York. "It's nice to have this casserole in the freezer for those nights when there's no time to cook."
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES:20-24 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 20-24 servings

Ingredients

  • 3 pounds ground beef
  • 4 cans (15-3/4 ounces each) pork and beans
  • 2 cups ketchup
  • 1 cup water
  • 2 envelopes onion soup mix
  • 1/4 cup packed brown sugar
  • 1/4 cup ground mustard
  • 1/4 cup molasses
  • 1 tablespoon white vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cloves

Nutritional Facts

1 each: 157 calories, 6g fat (2g saturated fat), 28mg cholesterol, 544mg sodium, 15g carbohydrate (8g sugars, 1g fiber), 12g protein.

Directions

  1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients; heat through. Transfer to two greased 2-qt. baking dishes. Cover and freeze one dish for up to 3 months.
  2. Cover and bake the second dish at 400° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly.
  3. To use frozen casserole: Thaw in the refrigerator. Cover and bake at 400° for 40 minutes. Uncover; bake 15-20 minutes longer or until bubbly. Yield: 2 casseroles (10-12 servings each).
Originally published as Ground Beef Baked Beans in Quick Cooking November/December 2002, p49


Reviews for Ground Beef Baked Beans

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (2)
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MY REVIEW
boni1965 User ID: 3177779 132402
Reviewed Dec. 5, 2012

"Only made half the recipe because only had that much beef and pork and beans. Loved it. Was a little nervous about that much ground mustard, but turned out really good. The kids were arguing about who got the leftovers the next day. We put it on a toasted ciabatta roll too. Definitely will make again."

MY REVIEW
Rockamama User ID: 1263362 118973
Reviewed May. 29, 2011

"I would not freeze this dish as the recipe suggested. Freezing changes th consistency of the beans to mush."

MY REVIEW
nlm882 User ID: 3543061 112601
Reviewed Mar. 16, 2011

"Loved this recipe! We are a large family that has a weekly Bible study with another large family and I made this last night for our dinner. Everyone loved it and we have leftovers for lunch today. I did use the 1/4 cup of ground mustard as it stated and it was delicious! Great flavor and I'll be passing this recipe along!"

MY REVIEW
casselbob User ID: 3055080 118971
Reviewed Aug. 11, 2010

"Made this recipe to try something different. It has a very strong flavor. Was slightly confused on ground mustard. 1/4 cup sounded like way too much unless it was supposed to be prepared mustard. I put only a small amount of both in this dish. Also did not have cloves but I don't think it would have changed how we did or didn't like it. I would not make this again."

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