Beef and Bacon Baked Bean Skillet

• 1 pound ground beef
• 4 slices bacon, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 15-ounce can baked beans
• 1 15-ounce can kidney beans, drained
• 1/2 cup ketchup
• 2 tablespoons brown sugar
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large oven-safe skillet, cook bacon over medium heat until crispy.
3. 3 Remove bacon with a slotted spoon and set aside, leaving drippings in the skillet.
4. 4 Add ground beef to the skillet, breaking it apart and cooking until browned.
5. 5 Stir in onion and garlic, cooking until softened.
6. 6 Add beans, ketchup, brown sugar, smoked paprika, chili powder, salt, and pepper. Stir to combine.
7. 7 Return bacon to the skillet and bring mixture to a simmer on the stovetop.
8. 8 Transfer skillet to the oven and bake for 20 minutes.
9. 9 Sprinkle with parsley before serving.

Equipment

• Large oven-safe skillet

Variations

• Add diced bell peppers for extra color and crunch.
• For a spicy version, include diced jalapeños.

Substitutions

• If bacon is a no-go, use extra virgin olive oil and add a teaspoon of smoked paprika for flavor.

Pairings

• Cornbread
• Coleslaw

Nutrition

Tips

• For extra smokiness, use smoked paprika.
• Add a splash of hot sauce for a kick.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Serving Suggestions

• Serve with a side of cornbread.
• Pairs well with a crisp green salad.

FAQ