An enchilada dish that is simple, creamy, and Tex-Mex. If preferred, top with sour cream and black olives.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 5 |
Ingredients
- ½ pound bacon
- 1 pound ground beef
- 1 onion, chopped
- 1 (16 ounce) can baked beans
- 1 (15.25 ounce) can kidney beans
- 1 (15 ounce) can butter beans
- ¾ cup brown sugar
- ½ cup ketchup
- 1 tablespoon vinegar
- 1 teaspoon dry mustard
Instructions
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, break into medium pieces, and set aside. In the same skillet, brown beef and onion. Drain fat.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place bacon and beef mixture in a large bowl and stir in baked beans, kidney beans (with liquid), butter beans (with liquid), brown sugar, ketchup, vinegar, and mustard. Mix well.
- Spoon casserole mixture into a 9×13-inch baking dish and bake uncovered in the preheated oven for 1 hour.
Nutrition Facts
| Calories | 734 kcal |
| Carbohydrate | 73 g |
| Cholesterol | 87 mg |
| Dietary Fiber | 12 g |
| Protein | 34 g |
| Saturated Fat | 12 g |
| Sodium | 1498 mg |
| Sugars | 36 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve made this for years except that I use frozen baby Lima beans, cooked and drained. Sometimes I add an extra can of dark red kidney beans, or even drained/rinsed black beans for extra color. This makes a lot and is always enjoyed so it’s great to take to potlucks. This recipe was given to me 40 years ago-was said to be an old Girl Scout recipe.
Very easy to make. I followed the recipe exactly. I wouldn’t change anything. Everyone loved it.
Good recipe. I tripled it and added potato flakes to cut down from the excess liquid from canned beans. Recipe should have less sugar. Mine was a bit sweet and carmelized in the baker process. Oh so good though. Suggest minced garlic too
I didn’t have vinegar and dry mustard so I used a squirt of yellow mustard. I used beans I had available…baked beans, pinto beans, and navy beans. It was good but seemed a bit bland. I’ll season more if I make it again.
turned out wonderful and everyone liked them will make again next summer
I had this recipe on an index card but lost it. I have made this many times and it was a hit. So glad this recipe is posted because it is exactly the ingredients I used.
I’ve made this more than once, and everyone (hubby and two little boys) loves it. I’m taking a star away because I feel like as-written, it’s too sweet. This time I cut it down to a 1/4 cup of brown sugar, and the ground beef package was about 1.3 lbs, and I felt like it was SO much better.
I made this so many times and every time the kids eat it up. I even get requests when people come over to make this.
This recipe is about my most requested item to bring to all tge summer outdoor parties. I wouldn’t change a thing until uou have cookec it yourself, but in a crock pot is obviouly the best for transporting. The bacon is the winner here to me!
My family absolutely loves this recipe!!! We sometimes add canned corn to change the flavor a bit. When doubling the recipe, if you don’t like it soupy, add the liquid from only half of the beans.
Made this many times. Only changes I make is add 3 tablespoons of real maple syrup, use bushes maple beans, and drain your butter, and kidney beans. Draining keeps this from getting soupy. Whenever there is a gathering , I get requests for this dish.
All 4 members of my family agreed that this recipe was delicious. That’s a rarity in itself. We had this dish as our main meal along with a salad of mixed greens.
We’re vegetarians. I made this with 1 cup of vegan beef flavored TVP from Augason Farms and a package of Morningstar Farms “bacon”. It was delicious. The combination of flavors was heavenly. I added 1T of worchestshire sauce. Looking forward to the leftovers tonight which I bet will taste even better. Will serve with cheddar biscuits.
This was just ok for me, thought it was very sweet. even with less brown sugar than it called for. Next time I would try something with some spice to balance out the sweetness.
This is a great potluck/tailgating recipe! I add all ingredients to my crock pot while I am cooking the bacon and ground beef on the stove. I add the browned ground beef and crumbled bacon to the bean mixture and simmer in the crock pot on a low setting all day. Yum!
I’ve been making this for years & it’s always a favorite. My recipe calls for a tsp. or so of Liquid Smoke, a little goes a long way but really adds to the flavor!
Good but too sweet. Go a little easier on the sweet stuff to make it perfect
I have used a similair recipe and had lost it so when I found this one I thought I would try it again. I would give it 5 but I used green beans instead of butter and didnt use nearly that much brown sugar. Threw it all in a crock pot for a couple of hours and it was good to go. This one is a keeper.
Very similiar to a recipe my father makes. It’s easy and delicious. A nice spin on your favorite baked beans!
Awesome! Only variation is that I didn’t have any ketsup so I used half spaghetti sause and half BBQ sauce. Two people at the potluck asked for the recipe for their kid’s graduation parties. A big hit.
This was very good…my picky children even ate it! I substituted BBQ sauce for the ketchup, sugar, vinegar and mustard. It is fabulous. I will defenitely be making this alot this summer for our many potlucks.