Beef and Bean Pot

Beef and Bean Pot

29 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Recipe by  ANGELAKAY

“This recipe is a last-minute throw-anything-together-for-a-picnic recipe. I had a few hours to figure out what to make and I live out of town, so a trip to the store was out of the question.”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large skillet over medium high heat, saute the ground beef, onion and bacon for 5 to 10 minutes, or until the meat is browned and the onion is translucent; drain excess fat.
  3. In a 3 quart casserole dish, combine the vinegar, mustard, ketchup, brown sugar, green bell pepper, kidney beans, chili beans, pork and beans and the meat mixture. Stir together until well blended.
  4. Bake at 375 degrees F (190 degrees C) for 45 to 50 minutes, remove from oven and top with the cheese and crushed tortilla chips. Return to oven and bake for 5 to 6 more minutes, or until the cheese is melted and bubbly.

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Reviews (29)

Rate This Recipe


This is delicious and addicting. My son has asked for this "at least once a week". I reduce the brown sugar & ketchup to 1/3 cup each, otherwise it is a little too sweet. I also leave out the onion and the vinegar. We love it with Doritos or corn chips. Thanks for a great recipe!!



I followed the recipe exactly except I substituted shredded cheddar cheese for the slices of American. I thought this was absolutely delicious. My husband thought it was very good, but a little too sweet (maybe next time I'll cut back on the brown sugar or not pack it down as much.) The crunchy tortilla chips on top made a good contrast to the beef and bean mixture--I think I'll add an extra 1/2 c. next time. Overall, it was a great recipe considering how easy it was to put together.

Caroline C

Caroline C

I was a little skeptical about this recipe - SO many beans! I'm glad I made it though because it is SO good! The mustard/ketchup flavor works so well with the beans, and the crunchy topping is a wonderful contrast. My only changes were to add a little garlic powder, a splash of hot sauce, and I used extra-sharp Cheddar cheese. Thanks so much, Angela! (By the way, I halved the recipe, and there was still probably 4 or 5 servings!)

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Amount Per Serving (6 total)

  • Calories
  • 780 cal
  • 39%
  • Fat
  • 43.8 g
  • 67%
  • Carbs
  • 64.1 g
  • 21%
  • Protein
  • 36.7 g
  • 73%
  • Cholesterol
  • 107 mg
  • 36%
  • Sodium
  • 1772 mg
  • 71%

Based on a 2,000 calorie diet



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Beef and Bean Chimichangas


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