Savory Baked Beans with Ground Beef

If you grew up in a home where the kitchen carried the aroma of slow-simmered meals, chances are you’ve come across some version of a baked bean and ground beef casserole. It’s more than a simple recipe—it’s a dish that has a way of gathering everyone together. The smoky aroma, the bubbling sauce, the warmth that fills the house—it isn’t just dinner; it’s the kind of comfort that becomes a memory.

I first made this casserole on a crisp fall night, looking for something substantial and soothing. One serving was enough to convince me it would become a regular in our meal rotation. Since then, it has earned a permanent place on our table—reliable, cozy, and always welcomed.

📝 Ingredients

• Ground beef – 1 lb / 450 g
• Medium onion, chopped – 1
• Garlic, minced – 2 cloves
• Baked beans in tomato sauce – 1 can (28 oz / 800 g)
• Kidney beans, drained and rinsed – 1 can (15 oz / 425 g)
• Pinto beans, drained and rinsed – 1 can (15 oz / 425 g)
• Barbecue sauce – 1 cup / 250 ml
• Brown sugar – 2 tbsp
• Worcestershire sauce – 1 tbsp
• Mustard (yellow or Dijon) – 1 tsp
• Smoked paprika (optional) – ½ tsp
• Salt and black pepper – to taste
• Shredded cheddar cheese (optional topping) – 1 cup / 100 g

👩‍🍳 Instructions

1. Heat the oven to 350°F (175°C).
2. Cook the beef: In a large skillet over medium heat, brown the ground beef with the chopped onion. Pour off any excess grease.
3. Add aromatics: Stir in the minced garlic and cook for about a minute, just until fragrant.
4. Build the mixture: Add the baked beans, kidney beans, pinto beans, barbecue sauce, brown sugar, Worcestershire sauce, mustard, smoked paprika, salt, and pepper. Let everything simmer together for about 5 minutes.
5. Transfer to the dish: Spoon the mixture into a greased 9×13-inch (23×33 cm) casserole pan.
6. Bake uncovered for 35–40 minutes, or until the casserole is bubbling and hot throughout.
7. Optional topping: During the last 10 minutes, sprinkle cheddar cheese on top for a melted, golden finish.
8. Serve warm—it pairs wonderfully with cornbread, biscuits, or even ladled over rice.