#3571 - Beefy Baked Beans

(by Shirley McNevich)

1/2 lb. bacon (fried, drained on paper towels, and crumbled; more than 1/2lb. if you wish)
1lb. ground chuck
1 chopped onion
1 tsp. salt
1/2 tsp. pepper
24oz. pinto beans (drained and rinsed)
30oz. butter beans (drained and rinsed)
30oz. baked beans 'n pork
1 cup Kraft BBQ sauce
1 cup Heinz ketchup
1 cup Domino's dark brown sugar (packed)

In a skillet add ground chuck, chopped onions, salt and pepper--cook/stir over medium heat until meat is browned. Drain off any grease. In a crockpot add the drained beef mixture, drained/rinsed pinto beans, drained/rinsed butter beans, baked beans 'n pork, BBQ sauce, ketchup and brown sugar--stir everything until well mixed. Place the lid on the crockpot and cook on high for 4-5 hours (stirring hourly). When done to your taste, add crumbled bacon and stir just before serving.

#2430 - Scratch Taco Casserole

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1 - 1.25oz. envelope taco seasoning mix
3/4 cup water
1 - 16oz. can pinto beans (drained)
1 - 8oz. jar taco sauce
4 cups crushed tortilla chips
2 cups shredded cheddar cheese

In a skillet add ground chuck, salt, pepper and chopped onions--cook/stir until meat is browned, then drain off any fat. Add taco seasoning mix and water to the meat--stir/simmer uncovered for 20 minutes. In a bowl add drained pinto beans and taco sauce--stir. Grease a square baking dish with Pam. Layer 1/2 of the bean mixture on the bottom of the dish. Layer 1/2 of the meat mixture over the bean mixture. Spread 2 cups of crushed tortilla chips over the meat mixture. Spread 1 cup of the shredded cheese over the crushed tortilla chips. Spread the rest of the bean mixture over the tortilla chips. Spread the rest of the meat mixture over the top. Bake at 400 degrees for 25 minutes, remove from oven, sprinkle the rest of the crushed tortilla chips over the top and sprinkle the rest of the shredded cheese over the tortilla chips. Return to oven and bake until the cheese on top is melted.

#1531 - Bean Bake

(by Shirley McNevich)

4 slices bacon (fried, drained and crumbled)
1 chopped onion
1/4 cup King syrup molasses
2 TBSP Domino's dark brown sugar
1 or 2 tsp. French's yellow mustard
1 - 15.5oz. can pinto beans (drained)
1 - 16oz. can pork 'n beans
1 - 15.5oz. can kidney beans (drained)
shredded cheddar cheese for topping (optional)

In a skillet fry bacon but save the drippings in the pan. Add chopped onions to drippings--turn heat to medium and cook/stir until onions are caramelized. Add molasses, brown sugar and mustard--stir. Remove from heat--add pinto beans, pork 'n beans, and kidney beans--stir until mixed. Add crumbled bacon--stir. Pour whole mixture into a greased 2 qt. casserole dish. Bake covered at 350 degrees for 1 hour. Top with shredded cheddar cheese before serving if you wish.

#1345 - Crock Pot Fiesta Casserole

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
1 can enchilada sauce
1 can cheddar cheese soup
1 - 16oz. can whole kernel corn (drained)
1 - 16oz. can pinto beans (drained)
1 tsp. (or more) chili powder
1 tsp. garlic salt
1 bag corn tortilla chips
12oz. (or more) shredded cheddar cheese

In a skillet over medium heat add ground chuck, salt, pepper and chopped onions--stir and cook until beef is browned. Add enchilada sauce, cheddar cheese soup, drained corn, drained pinto beans, chili powder and garlic salt to the beef--stir. Line the bottom of a crockpot with some of the tortilla chips, then scoop 1/4 of the meat mixture on top of the tortilla chips, and 1/4 of the shredded cheddar cheese on top of the meat mixture. Keep layering chips, meat mixture and shredded cheddar cheese. You should end up with the last layer of cheese on the top. Simmer on low for 6 hours.