Publisher Photo
Publisher Photo
I'm not sure of the origin of this recipe's name. But we ate this inexpensive meal frequently while I was growing up.—Cary Letsche, Brandenton, Florida
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour

Ingredients

  • 1/2 pound sliced bacon
  • 1 pound ground beef
  • 1 large onion, chopped
  • 1 cup ketchup
  • 1/2 cup packed brown sugar
  • 1 can (32 ounces) pork and beans

Directions

In a skillet, cook bacon until crisp. Remove to paper towels to drain; crumble and set aside. Drain drippings from skillet. Brown the beef; drain. Add onion and cook until tender, about 5 minutes. Combine ketchup and brown sugar; stir into beef mixture. Stir in pork and beans and all but 2 tablespoons of the bacon. Transfer to an 8-in. square baking dish. Top with the remaining bacon. Bake, uncovered, at 350° for 1 hour. Yield: 6-8 servings.
Originally published as Shipwreck in Taste of Home August/September 1994, p47

Nutritional Facts

1 each: 328 calories, 11g fat (4g saturated fat), 36mg cholesterol, 915mg sodium, 43g carbohydrate (24g sugars, 6g fiber), 19g protein.

  • 1/2 pound sliced bacon
  • 1 pound ground beef
  • 1 large onion, chopped
  • 1 cup ketchup
  • 1/2 cup packed brown sugar
  • 1 can (32 ounces) pork and beans
  1. In a skillet, cook bacon until crisp. Remove to paper towels to drain; crumble and set aside. Drain drippings from skillet. Brown the beef; drain. Add onion and cook until tender, about 5 minutes. Combine ketchup and brown sugar; stir into beef mixture. Stir in pork and beans and all but 2 tablespoons of the bacon. Transfer to an 8-in. square baking dish. Top with the remaining bacon. Bake, uncovered, at 350° for 1 hour. Yield: 6-8 servings.
Originally published as Shipwreck in Taste of Home August/September 1994, p47

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Reviews forShipwreck

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MY REVIEW
amygerman15 User ID: 6030819 7303
Reviewed Sep. 25, 2013

"My husband and I liked it but the kids didn't ."

MY REVIEW
fodie User ID: 6673527 8508
Reviewed Jan. 18, 2013

"This recipe gets 5 stars for three reasons: easy of the wallet, quick to make and my fessy veggie eating daughter had two helpings. I did add a 1/4 cup of prepared mustard in at the time with the ketchup and next time I make it, I will cut the brown sugar to a heavy 1/3 cup but not the full 1/2 cup. It's in my menu planner for three weeks to make again."

MY REVIEW
gruntmarine User ID: 3628877 12369
Reviewed Dec. 7, 2012

"Cary, I too have been enjoying this recipe since i was a young feller when mom served it up often. She tells me that the recipe came from an old Boy Scout cookbook and i have no reason to doubt mom.

I recieve requests for this at every pot luck dinner. Phil Young, Vermont"

MY REVIEW
cwbuff User ID: 441425 9538
Reviewed Sep. 28, 2009

"The name of this recipe is intriguing so I tried it. It was a good, down-home type dish for a Saturday night supper or a quick dinner for a busy weeknight. My kids all liked it, and that's the main criterion for me."

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