Yield 4 servings Number Of Ingredients 11 Steps:
Heat oven to 350°F. Combine ground beef, onion and bacon in 10-inch skillet. Cook over medium heat, stirring occasionally, 5-8 minutes or until ground beef is browned. Drain off fat. Stir together ground beef mixture and all remaining ingredients except corn chips and cheese in ungreased 2-quart casserole dish. Bake 20-30 minutes or until heated through and bubbly around edge. Cut each cheese slice into 4 strips. Top casserole with crushed corn chips and cheese. Continue baking 3-5 minutes or until cheese is melted.
Time 1h20m Yield 8-10 serving(s) Number Of Ingredients 14 Steps:
Set oven to 350°F. Grease a 3-quart baking dish. In a Dutch oven brown the beef with onion, garlic and chili flakes, stirring with a wooden spoon to crumble the beef. Cook beef until no longer pink; drain fat. Stir in bacon and all remaining ingredients; heat until simmering, adjusting seasoning to taste. Transfer into prepared baking dish. At this point you can chill for a minimum of 8 hours and then bake later. Bake for about 1 hour, stirring occasionally.
Time 1h15m Yield 8-10 servings. Number Of Ingredients 13 Steps:
In a skillet, cook beef, onion and garlic over medium heat meat beef is no longer pink. Drain; place in a large greased roaster or casserole. Stir in the barbecue sauce, ketchup, molasses and brown sugar. Add all beans and mix well. , Bake, uncovered, at 325° for 30 minutes. Cover and bake another 30 minutes.
Time 1h Yield 6 Number Of Ingredients 14 Steps:
Heat the oven to 375 F (190 C/Gas 5). Heat the vegetable oil in a large skillet over medium heat. When the oil is hot add the ground beef, onions, green bell pepper, and celery. Cook, stirring frequently until the beef is browned and vegetables are tender. Add the tomato sauce, water, garlic, vinegar, mustard, thyme, and brown sugar. Blend well and then simmer for 5 minutes. Taste and add salt and pepper as needed. Pour the canned pork and beans into a 2-quart casserole; add the ground beef mixture and stir gently to blend. Bake at 375 for about 30 minutes. Tips and Variations
Time 6h30m Yield 6 servings Number Of Ingredients 14 Steps:
Whisk the broth, 3 cups water, tomato paste, brown sugar, molasses, mustard, barbecue seasoning and garlic in a slow cooker. Add the beans. Push a clove into each onion half; tuck the onions and sausages into the beans in the slow cooker. Cover and cook on high until the beans are tender, about 6 hours. Discard the onion halves. Stir in the vinegar and Worcestershire sauce, then let the mixture sit, uncovered, about 15 minutes. (The longer the beans sit, the more flavorful they will be.) Garnish with pickled peppers, scallions and/or sour cream, if desired.
Time 35m Yield 6 servings Number Of Ingredients 9 Steps:
Bring a large pot of salted water to a boil. Cook the pasta until it is tender but still firm to the bite, 10 to 12 minutes. Meanwhile, peel and finely slice the onion. Heat oil in a large skillet over medium-high heat. Add the onions and saute just to coat them with oil, about 1 minute. Reduce heat to medium, add Worcestershire sauce, and cover the skillet. Cook until the onions are tender, 4 to 5 minutes. Uncover skillet, add the beef, and cook, stirring to break up the lumps, just until it is no longer pink, about 1 minute. Add the barbecue sauce and crushed tomatoes. Simmer, stirring occasionally, until the mixture is hot, about 3 minutes. Season to taste with salt and Tabasco sauce. Drain the pasta and divide it among six shallow bowls. Spoon sauce over each portion, and serve immediately.
Yield 6 burritos Number Of Ingredients 5 Steps:
Add ground beef to a large skillet over high heat and sprinkle with taco seasoning. Cook, breaking up the meat, until browned. Drain the fat and set aside to cool. Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with refried beans, followed by the cooked beef and cheese. Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month. To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating. Enjoy!
Time 1h15m Yield 8-10 servings. Number Of Ingredients 9 Steps:
In a large skillet, cook beef with celery, onion and green pepper until meat is no longer pink and vegetables are tender; drain. Stir in the brown sugar, ketchup, ginger and cloves. Stir in beans. , Transfer to a 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 1 to 1-1/2 hours or until beans reach desired thickness.
Time 10h20m Yield 12 Number Of Ingredients 10 Steps:
In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder. Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours. Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.
Time 1h5m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Heat olive oil over medium heat. Sauté the onion and green pepper 10 minutes. Combine vegetables with all the rest of the ingredients. Transfer to a baking dish. Bake in preheated 325?°F for 45 minutes.
Time 9h10m Yield 6 Number Of Ingredients 5 Steps:
In 3 1/2- to 4-quart slow cooker, mix onion and bacon. Top with beef. Pour barbecue sauce over beef. Cover; cook on Low heat setting 8 to 10 hours. Remove beef from cooker; place on cutting board. Cut beef into 1/2-inch pieces. Pour juices from cooker through strainer into small bowl, reserving onion, bacon and 1/2 cup juices. Return beef, onion, bacon and 1/2 cup juices to cooker. Stir in baked beans. Increase heat setting to High. Cover; cook 40 to 50 minutes or until thoroughly heated.
Time 1h30m Yield 22 Number Of Ingredients 16 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 325°F. STACK the two pounds of bacon and cut across the slices making ½-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.
Time 3h15m Yield 8 Number Of Ingredients 8 Steps:
Place roast in a Dutch oven, and sprinkle with chopped onions. Cover with tomatoes, water, sugar and Worcestershire sauce. Season with salt and pepper. Cook over medium heat with lid slightly ajar for 3 hours. Remove meat, and shred with 2 forks. Discard bones, fat and gristle. place shredded meat back into sauce, and cook until liquid is reduced, 15 to 20 minutes.
Time 30m Yield 4 Number Of Ingredients 9 Steps:
In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Add bell pepper; cook and stir 1 minute. Stir in pasta, broth, barbecue sauce, salt and pepper. Heat to boiling; reduce heat to medium-low. Cover; cook 15 minutes, stirring occasionally, until pasta is tender. Stir in corn and 1 cup of the cheese. Top with remaining 1/2 cup cheese. Cover; cook 3 to 4 minutes longer, until corn is hot and cheese is melted.
Time 25m Number Of Ingredients 9 Steps:
Heat the oil in a small pan. Fry onion until starting to brown, then add garlic and cook for 1 min. Add vinegar and sugar and cook until onions are caramelised. Stir in beans, passata, Worcestershire sauce (if using) and seasoning and simmer for 10-15 mins until thickened. Stir through coriander and serve.
Yield Serves 6 to 8 Number Of Ingredients 18 Steps:
Wash beans, place in large pot and cover with cool water, boil for 5 minutes,and remove from heat; let sit for 1 hour with tight lid. In cast-iron skillet, sauté onions, celery, bell pepper, and garlic in olive oil on a high flame for 4 minutes or until onion is translucent. Add tomato sauce, sugar, molasses, mustard, Worcestershire sauce, and cloves, and simmer for 30 minutes. Pour off water from beans and replace with 3 1/2 cups (approximately) fresh cool water or meat stock. Add bay leaves, salt, pepper, and thyme. Let simmer, covered, until beans are tender. Sauté bacon cubes; drain. Drain liquid from beans and reserve. Combine beans and tomato sauce in Dutch oven or bean pot. Top with bacon and bake in 300-degree oven for 3 to 5 hours. Stir beans now and then, adding reserved liquid when needed.
