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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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This recipe was given to me by a fellow church member who would bring this dish to our occasional 'Pot Luck' suppers. It's a comforting meal served with garlic bread and a salad; and of course, a take-along crowd pleaser. Ingredients:
3 lbs ground beef |
2 medium onions, chopped |
2 stalks celery, chopped |
2 teaspoons beef bouillon granules |
2/3 cup boiling water |
2 (28 ounce) cans baked beans with molasses |
1 1/2 cups ketchup |
1/4 cup prepared mustard |
3 garlic cloves, minced |
1 1/2 teaspoons salt |
1/2 teaspoon pepper |
1/2 lb sliced bacon, cooked and crumbled |
Directions:
1. Preheat oven to 375°F.
2. In a Dutch oven over medium heat, cook beef, onions and celery until meat is no longer pink and vegetables are tender; drain.
3. Dissolve the bouillon in boiling water; stir into the beef mixture.
4. Add the beans, ketchup, mustard, garlic, salt and pepper; mix well.
5. Cover and bake for 50-60 minutes or until bubbly; stir.
6. Top with cooked and crumbled bacon.
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