Hearty Baked Beans with Ground Beef Casserole
There’s something incredibly comforting about a warm, hearty casserole fresh from the oven, and my baked beans with ground beef casserole is no exception. This dish combines the classic flavors of baked beans with savory ground beef, creating a meal that’s perfect for busy weeknights or when you’re feeding a crowd. The best part? It’s incredibly easy to make with simple ingredients that you likely already have in your pantry. Whether you’re looking for a satisfying main dish or a hearty side to accompany your favorite meal, this baked beans with ground beef casserole is sure to become a family favorite.
Why You’ll Love This Recipe:
– Quick and easy to prepare with minimal active time
– Budget-friendly ingredients that stretch your food dollar
– Perfect for meal prep and freezing for later
– Crowd-pleasing flavor that both kids and adults will enjoy
– Versatile enough to serve as a main dish or a hearty side
– Makes delicious leftovers that taste even better the next day
Ingredients:
– 1 lb ground beef
– 1 can (28 oz) baked beans
– 1 can (15 oz) kidney beans, drained
– 1 can (15 oz) black beans, drained
– 1 onion, diced
– 1 bell pepper, diced
– 2 cloves garlic, minced
– 1/2 cup ketchup
– 2 tablespoons brown sugar
– 1 tablespoon Worcestershire sauce
– 1 teaspoon mustard powder
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1/2 cup breadcrumbs
– 1/4 cup grated cheddar cheese
How to Make Baked Beans with Ground Beef Casserole:
1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. In a large skillet over medium-high heat, cook the ground beef until browned, breaking it up with a spoon as it cooks. This should take about 5-7 minutes.
3. Add the diced onion and bell pepper to the skillet with the ground beef. Cook for another 3-4 minutes until the vegetables begin to soften.
4. Add the minced garlic to the skillet and cook for 1 more minute until fragrant.
5. Drain any excess fat from the skillet if desired, then stir in the baked beans, kidney beans, and black beans.
6. Add the ketchup, brown sugar, Worcestershire sauce, mustard powder, and paprika to the skillet. Stir everything together until well combined.
7. Season with salt and pepper to taste. Bring the mixture to a simmer, then reduce the heat and let it cook for 5 minutes, stirring occasionally.
8. Transfer the mixture to your prepared baking dish and spread it out evenly.
9. In a small bowl, combine the breadcrumbs and grated cheddar cheese. Sprinkle this mixture evenly over the top of the casserole.
10. Bake for 20-25 minutes, or until the casserole is hot and bubbly and the topping is golden brown.
11. Remove from the oven and let it rest for 5 minutes before serving. This allows the flavors to meld together and makes it easier to serve.
Tips for Best Results:
– For extra flavor, you can sauté the onions and peppers in a bit of olive oil before adding them to the ground beef.
– If you prefer a spicier casserole, add a dash of hot sauce or some diced jalapeños along with the vegetables.
– Make sure to drain the canned beans well to prevent a watery casserole.
– For a crispy topping, you can broil the casserole for the last 1-2 minutes of baking.
– Let the casserole rest before serving to allow the flavors to develop and the dish to set properly.
Variations:
– Add a layer of mashed potatoes on top before the breadcrumb topping for a shepherd’s pie-style variation.
– Substitute ground turkey or chicken for the ground beef for a leaner version.
– Add corn kernels or diced tomatoes for extra vegetables and color.
– For a Mexican twist, add taco seasoning and top with crushed tortilla chips and Monterey Jack cheese instead of cheddar.
– Make it vegetarian by using plant-based ground “beef” and omitting the Worcestershire sauce (or use a vegetarian version).
Storage:
– Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
– To reheat, place in a microwave-safe dish and cover with a damp paper towel. Microwave on medium power for 2-3 minutes, or until heated through.
– You can also reheat in a 350°F (175°C) oven for about 15-20 minutes, or until hot throughout.
– This casserole freezes well for up to 3 months. To freeze, let it cool completely, then transfer to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
FAQs:
1. Can I use different types of beans in this recipe?
Absolutely! Feel free to use any combination of canned beans you have on hand. Great Northern beans, pinto beans, or chickpeas would all work well in this casserole.
2. Can I make this recipe ahead of time?
Yes, this is a great make-ahead meal. You can prepare the casserole completely, cover it, and refrigerate for up to 24 hours before baking. Just add 5-10 minutes to the baking time if baking directly from the refrigerator.
3. Is there a way to make this recipe gluten-free?
Yes, you can easily make this gluten-free by using gluten-free breadcrumbs or crushed gluten-free crackers for the topping. Most canned beans are naturally gluten-free, but always check the labels to be sure.
4. Can I add other vegetables to this casserole?
Definitely! Diced zucchini, mushrooms, or carrots would all be great additions. Just make sure to cook them with the onions and bell peppers so they have time to soften before adding the beans.