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Beef and Bean Medley
1 lb. ground beef
1 cup chopped onion (1 large)
6 slices bacon, crisp-cooked, drained, and crumbled
2 16-oz. cans baked beans
1 15-oz. can butter beans, rinsed and drained
1 15-oz. can red kidney beans, rinsed and drained
1 cup catsup
1/2 cup water
1/4 cup packed brown sugar
3 Tbsp. vinegar
1/8 tsp. pepper
1 8- to 10-oz. bag corn chips or tortilla chips
2 cups shredded cheddar cheese (8 oz. )
1/2 cup sliced green onions
In a large skillet, cook ground beef and onion until beef is brown. Drain off fat. Transfer beef mixture to a 3-1/2- or 4-quart slow cooker. Add crumbled bacon, baked beans, butter beans, and kidney beans. In a small bowl, combine catsup, water, brown sugar, vinegar, and pepper. Add catsup mixture to slow cooker. Stir to combine. Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours. Serve over or with corn or tortilla chips. Sprinkle with shredded cheese and green onions.
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