Three-Bean Bake Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 1-1/2 hours
MAKES: 12-14 servings


  • 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

Nutritional Facts

1 each: 291 calories, 10g fat (4g saturated fat), 48mg cholesterol, 690mg sodium, 31g carbohydrate (13g sugars, 6g fiber), 22g protein.


  1. 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.
  2. Cover and bake at 350° for 1-1/2 to 2 hours or until heated through, stirring once. Yield: 12-14 servings.
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.
Originally published as Three-Bean Bake in Taste of Home Ground Beef Cookbook 1999, p213

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CharlotteBaillargeon User ID: 1418919 29144
Reviewed Jul. 24, 2013

"These were terrific! The cumin and the hot sauce were just the added touch to make these special. Years ago I had a recipe similar to this, but adding these two ingredients made so much difference. In spite of the long list of ingredients, it goes together fast and easy."

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