Beef & Bean Bake for tailgating

Getting ready for the first K-State football tailgate of the season, I decided to do a variation of Jane's Baked Bean recipe, adding ground beef. As I was tasting and evaluating, I decided to include a grated potato to both thicken and add another layer of flavor. 

Beef & Bean Bake        Makes one 12 x 10" casserole
3 slices bacon, cut into pieces
1 large onion, chopped
1 lb. lean ground beef
1 (28 oz.) can baked beans
1 (15.5 oz.) can butter beans, drained
1 (15.5 oz. can red beans, drained
1 (24 oz.) jar salsa or picante sauce
Worcestershire sauce to taste
Salt & pepper if needed
1 peeled and grated Russet potato

1. Fry bacon in a large Dutch oven or saucepan.
2. Add onions and sauté.
   
3. Add ground beef and break into small pieces. Cook until nicely browned.
   
4. Add beans and salsa. Add Worcestershire sauce and salt and pepper to taste.
   
5. Add grated potato and stir to combine mixture.
   
6. Simmer, with lid partially covering, for at least 30 minute or until mixture thickens and flavors meld. Or, transfer to a 10 x 12"baking dish for tailgating and bake for 30 minutes.  Can be made ahead and then reheated in the oven right before transporting.
   
7. For tailgating, I  inserted the casserole into an insulated carrier.
   

Recipe without photos . . .
Beef & Bean Bake        Makes one 12 x 10" casserole

3 slices bacon, cut into pieces
1 large onion, chopped
1 lb. lean ground beef
1 (28 oz.) can baked beans
1 (15.5 oz.) can butter beans, drained
1 (15.5 oz. can red beans, drained
1 (24 oz.) jar salsa or picante sauce
Worcestershire sauce to taste
Salt & pepper if needed
1 peeled and grated Russet potato

1. Fry bacon in a large Dutch oven or saucepan.
2. Add onions and sauté.
3. Add ground beef and break into small pieces. Cook until nicely browned.
4. Add beans and salsa. Add Worcestershire sauce and salt and pepper to taste.
5. Add grated potato and stir to combine mixture.
6. Simmer, with lid partially covering, for at least 30 minute or until mixture thickens and flavors meld. Or, transfer to a 10 x 12"baking dish for tailgating and bake for 30 minutes.  Can be made ahead and then reheated in the oven right before transporting
7. For tailgating, I  inserted the casserole into an insulated carrier.