BARBECUE BEEF, BACON, BEAN CASSEROLE

Barbecue Beef, Bacon, Bean Casserole image

Provided by @MakeItYours

Number Of Ingredients 16

For the Sauce (Optional: can replace homemade sauce with 3 cups of KRAFT Barbecue Sauce):
1 cup brown sugar
1 cup HEINZ Tomato Ketchup
2 Tbsp. cider or white wine vinegar
2 tsp. dried mustard powder
1/4 tsp. liquid smoke (optional)
2 cloves garlic, peeled and minced or pressed
freshly ground black pepper to taste
For the Casserole:
1 bottle KRAFT Original Barbecue Sauce
2 lb. of OSCAR MAYER Bacon Target - $4.99 thru 05/14
2 lb. lean ground beef, venison or elk
1 small onion, peeled and finely chopped (or 1 Â 1/2 teaspoons onion powder) Treasure Island - 1 lb For $0.69 thru 05/17
6 cups (or 3 cans drained) butter beans
6 cups (or 3 cans with liquid) kidney beans
4 cups (or 2 cans with liquid) pork and beans

Steps:

STIR all of the sauce ingredients together in a heavy-bottomed saucepan over medium high heat. Stir frequently until the mixture reaches a boil. Boil for one minute, remove from the heat and set aside.
PREHEAT the oven to 325Â°F.
STACK the two pounds of bacon and cut across the slices making Â½-inch wide strips. In a large skillet, fry the bacon, stirring frequently, until crisp and brown. Use a slotted spoon to transfer the bacon to a paper towel lined plate. Drain the bacon grease from the pan.
PLACE the pan back over medium high heat and break up the ground beef into it. If using the onion, add it at this point. Continue breaking it up with a spoon as you cook it until the beef is browned. If necessary, drain any excess fat away from the meat. In a large mixing bowl, stir together the sauce, beef, bacon, and beans until well combined.
DIVIDE the mixture between a 9-inch by 13-inch by 2-inch pan and an 8-inch by 8-inch by 2-inch square pan. Bake (uncovered) for 1 hour or until very bubbly and hot all the way through.
To Make in the Slow-Cooker: SPRAY the bowl of a slow-cooker crock insert with non-stick cooking spray.
POUR the mixture into the insert, cover, and cook on LOW for 4 to 6 hours or until very bubbly and hot all the way through.
STORE leftovers tightly covered in the refrigerator or divide into individual meal sized portions and freeze in an airtight container for up to 6 months. Reheat with a dash of water in a covered saucepan or in the microwave.