Baked Beans Ground Beef
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A skillet baked beans dish with browned ground beef, diced onions, bell peppers, and a tangy tomato-based sauce enhanced with spices. Bacon scattered on top crisps in the oven, marrying smoky, sweet, and savory layers. Cook times tweaked for texture and flavor. Ingredient swap includes swapping molasses for maple syrup to add a subtle, woodsy sweetness. Onion powder replaces fresh onion in a pinch without sacrificing depth. Ground turkey can replace beef for a leaner option. Visual cues guide doneness, with the bacon’s crispness and bubbling beans as the final boss. Simple, rustic, and packed with personality.
Prep:
25 min
Cook:
Total:
Servings:
8 servings
#American
#one skillet
#ground beef
#comfort food
#baked beans
#bacon
Beans bubbling, bacon sizzling. Ground beef browned to that perfect crusty crumbliness. Onion and bell pepper softening, releasing sweetness and bite. This isn’t a cake walk—layers of flavor happen in stages, each stirring, sauté, and timing trick. Forget tossing everything cold into a pot. This melds textures and tastes by giving each its moment. Brown meat till it snaps, soften vegetables to translucent, then combine with a tangy, lightly sweetened sauce. Bacon scattered on top creates that final crisp crunch after an hour in the oven. Substitute maple syrup for molasses if that’s all you’ve got — the sweetness adapts, but none of the soul is lost. I’ve tested countless times and learned to trust sizzling sounds and bubbling edges over the clock.
Ingredients
- 1 pound ground beef or turkey
- 3/4 cup diced yellow onion (or 1 1/2 tsp onion powder)
- 3/4 cup diced green bell pepper
- 56 ounces baked beans
- 1/2 cup barbecue sauce
- 1/2 cup ketchup
- 1/4 cup yellow mustard
- 1/4 cup brown sugar
- 2 tablespoons maple syrup (substituted for molasses for subtle sweetness)
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 pound bacon (cut into 1-inch pieces)
About the ingredients
Ground beef gives richness but try ground turkey for a lean switch without losing bulk. If pressed, onion powder stands in when fresh onion isn’t handy — just add it with the dry spices at step four to avoid burning. The green bell pepper adds freshness and bite but can be swapped with red pepper or leftover roasted peppers for smoky hints. Maple syrup replaces molasses when unavailable, a woodsy sweetness that’s less dense but brightens the whole. Bacon’s placement matters — no crowding — because crisp texture depends on heat circulation, not just time. Barbecue sauce and ketchup form the tangy base, mustard kicks acidity, and Worcestershire sauce deepens umami. Brown sugar balances the chili and smoked paprika, creating layers of sweet-smoky heat.
Method
- Preheat oven to 345°F. Get a large oven-safe skillet, about 12 inches wide and 2 inches deep. Heat it on medium-high until shimmering, a dry heat that’s about to turn ingredients golden.
- Add ground beef (or turkey) immediately. Let it sizzle without twitching. Brown it well, 7 to 9 minutes, until the pink fades completely and you hear that satisfying crackle. Use a slotted spoon to fish meat onto a plate. Drain fat from the skillet; don’t rush this or you’ll drown the flavor.
- Back on the burner, toss in diced onion and bell pepper. Let sweat and soften, about 4 to 5 minutes, stirring as onions turn translucent with green pieces softening but holding shape. If you swapped onion powder, add it later with the spices. You want that fresh sautéed aroma melding here.
- Turn off the heat. Mix in the browned meat, baked beans, barbecue sauce, ketchup, mustard, brown sugar, maple syrup, Worcestershire sauce, chili powder, smoked paprika, salt, and pepper. Stir thoroughly so every bite holds the tangy, smoky, sweet mixture.
- Spread the mixture flat. Distribute bacon pieces evenly on top; no clumping. Bacon needs room to crisp - overlapping yields soggy, pointless strips. The scent here — sharp, smoky — is your signal everything’s on track.
- Slide skillet into oven. Bake at 345°F for about 65 minutes. Look for bubbly bean sauce at edges, bacon crisp and crackling. If bacon softens too much before beans bubble, loosely tent foil to protect while beans finish cooking.
- Pull it out. Hot skillet, so grab mitts. Rest a few minutes to let flavors settle. If you like, sprinkle with chopped green onions or fresh parsley for a punch of brightness. Serving straight from the pan adds rustic charm.
Cooking tips
Heat skillet hot enough to hear that high-pitched sizzle when you add meat. Browning here isn’t just color; Maillard reactions add those deep savory notes — don’t stir too often. Drain fat diligently — too much grease makes beans runny and bland. Sauté vegetables until onions get translucent edges and bell peppers soften but keep shape; texture contrast matters here. Mixing sauce components cold with hot veggies and meat tempers flavors for gradual melding instead of harsh peppers or sugar. Bacon placed on top crisps perfectly in oven heat, so spread thin and avoid overlap; soggy bacon ruins texture. Oven temp slightly lowered to 345°F instead of 350°F extends cook time but avoids dry edges or scorched bits. Bubbles at edges and bacon crackle sound indicate doneness better than timer. Cooling off a few minutes helps thickening and flavor settling — patience pays.
Chef's notes
- 💡 Brown meat hot enough to hear sizzle but don’t stir nonstop. Let crust form intermittently. Fat renders but drain carefully or beans get greasy, bland. Browning sets savory base; skip and you lose depth.
- 💡 Onions and bell peppers soften until translucent, not mush. Texture contrast important for bite. If using onion powder, add later with spices when heat’s off. Adds aroma without burning or bitterness.
- 💡 Bacon placement matters. Spread thin, no overlap. Overlapping steams bacon strips; they go soggy instead of crisp. Crisp bacon brings texture, smoke punch. If bacon softens early, tent foil loosely to protect until beans bubble.
- 💡 Maple syrup swaps molasses for sweetness; less dense, subtle woodsy notes. Brown sugar balances smoky paprika and chili so heat layers evenly. Worcestershire sauce adds umami, ketchup and BBQ sauce bring tang and depth.
- 💡 If no oven-safe skillet, brown meat and veggies in pan, transfer to casserole dish. Beans sometimes runny after baking? Simmer on stove till thickened. Swap ground beef with turkey for leaner option; tempeh or TVP + smoked paprika for veggie version.
Common questions
Can I use turkey instead of beef?
Yes, leaner option. Brown same way, similar timing. Fat less, so add bit oil if dry. Flavor lighter but spices layer well. Works fine, texture will shift slightly.
What if I skip bacon?
Use pancetta or thick ham slices if you want that smokiness and salt. Without, dish loses crisp protein on top but still tasty. Or bake beans longer to concentrate flavors; bacon adds crunch and aroma though.
Beans too runny after baking?
Cook longer on stovetop in pan. Let simmer, reduce liquid. Or scoop some liquid and add thickener like flour or cornstarch paste. Drain fat from meat well before mixing. That fat thins sauce.
How to store leftovers?
Refrigerator in sealed container, up to 4 days. Reheat gently on stovetop, add splash water if thickened too much. Freeze in airtight container for 2-3 months, thaw overnight refrigerated. Texture shifts but flavor holds.
