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Cowboy Bake Beans

Total Time

Prep: 20 min. Bake: 1-1/2 hours


6-8 servings

All our friends love this tastes so good with ground beef and a blend of different beans. Brown sugar and mustard are a nice accent to the tomato paste.—Linda Biggs, Canfield, Ohio


  • 1-1/2 pounds ground beef
  • 1 large onion, chopped
  • 1 can (16 ounces) chili beans, undrained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 can (15-1/4 ounces) lima beans
  • 1 can (14-1/2 ounces) cut wax beans, drained
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 cup packed brown sugar
  • 2 celery ribs, sliced
  • 2 teaspoons ground mustard


  1. In an ovenproof Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil.
  2. Bake, uncovered, at 350° for 1-1/2 hours or until heated through, stirring occasionally.
Editor's Note: Cowboy Baked Beans can also be heated in a slow cooker on low for 5-6 hours. Cook and drain the beef and onion as directed before adding to the slow cooker with the remaining ingredients.

Nutrition Facts

1 each: 457 calories, 9g fat (4g saturated fat), 42mg cholesterol, 964mg sodium, 70g carbohydrate (34g sugars, 12g fiber), 28g protein.

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