Baked Beans with Ground Beef

This Baked Beans with Ground Beef is a hearty stovetop version of classic baked beans. It uses canned beans, ground beef, onion, and a few simple seasonings. The whole recipe takes about 30 minutes, giving you the same slow-cooked flavor without waiting all day.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: American

Keyword: baked beans with ground beef

Servings: servings

Calories: 348kcal

Ingredients

1 pound ground beef
1 small green bell pepper chopped
1 medium onion finely chopped
¾ teaspoon garlic powder
3 cans baked beans (15-ounces each or 2 28-ounce cans) do not drain
½ cup ketchup
1½ Tablespoons brown sugar
1 Tablespoon mustard yellow or Dijon
1 Tablespoon Worcestershire sauce
2 teaspoons vinegar apple cider or red wine
½ teaspoon smoked paprika
½ teaspoon liquid smoke (optional)
Salt and freshly ground black pepper to taste

Instructions

Brown Beef: In a large pot or Dutch oven over medium-high heat, cook 1 pound ground beef until browned (about 5 minutes), breaking it up as it cooks. Drain off any excess grease, if needed.
Sauté Vegetables (Choose One; See Notes):
Option A – Separate (less grease/softer veg): Transfer browned beef to a bowl. In same pot, add 1 small green bell pepper and 1 medium onion (with a small splash of water or oil if the pot looks dry). Cook, stirring, until softened, about 3-4 minutes, then stir in ¾ teaspoon garlic powder.
Option B – Together (faster/richer flavor): Leave beef in the pot. Add 1 small green bell pepper and 1 medium onion and cook, stirring, until vegetables soften, about 3-4 minutes. Stir in ¾ teaspoon garlic powder.
Add Remaining Ingredients: Stir in baked beans, ½ cup ketchup, 1½ Tablespoons brown sugar, 1 Tablespoon mustard, 1 Tablespoon Worcestershire sauce, 2 teaspoons vinegar, ½ teaspoon smoked paprika, and ½ teaspoon liquid smoke (optional) if using. Mix everything together until combined. If beef was removed from pot, add it back in now.
Simmer: Reduce the heat to low, cover loosely, and simmer for 10 minutes. Stir occasionally until the mixture thickens and starts bubbling.
Adjust and Serve: Taste and adjust — add a splash of vinegar for brightness, more brown sugar for sweetness, or extra liquid smoke if you like a smokier flavor. Serve hot.

Video

Notes

Step #2 Notes: Option A (remove beef, cook veggies alone): Choose this if you’re using higher-fat beef and want to drain grease first, or if you prefer onions and peppers fully softened with a cleaner flavor. Option B (cook veggies with beef): Use this when you want to move faster with fewer dishes, you’re working with lean beef, or you like the veggies to keep a little bite while picking up beef drippings. This method gives a slightly richer, more integrated flavor with easier cleanup.

Refrigerator Storage: Store in an airtight container and eat within 3-4 days.

Freezer Storage: Let cool, then store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating Instructions: To reheat, warm gently on the stovetop over medium-low heat or microwave in short bursts until heated through. If the beans have thickened after refrigeration, stir in a splash of water or broth when reheating.

Nutrition