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. 

Not your ordinary Baked Beans!

Baked Beans are part of our casual supper menu following my mom’s 90^th birthday party; they go into the slow cooker in the morning and will be ready by suppertime.

The recipe comes from a friend who always uses several different kinds of canned beans in this side dish, and picante or salsa instead of the usual ketchup. The recipe she shared with me states, “You can make whatever quantity you want with this and can also double any of the beans to feed more people.”

     When catering, I adapted this recipe using industrial sized cans of beans + I always sautéed onions and added bacon to the mix. I sometimes even added other varieties of beans. (Note: If using black beans—in addition to draining, I also rinse them.) They were always a hit and just a little different from the usual fare.

     Here’s the basic recipe with my additions of bacon and onions . . .

Jane’s Baked Beans

3 to 4 slices of bacon

1 large onion, diced

1 large (28 oz.) can baked beans

1 (15 oz.) can of butter beans, drained

1 (15.5 oz.) can red kidney beans, drained

3 to 4 tablespoons brown sugar (add some, taste & adjust, adding even more if you prefer)

Worcestershire sauce to taste.

Most of a 24 oz. jar of picante sauce, or salsa 

1. Fry the bacon and crumble. Remove bacon from the skillet, leaving the rendered fat.
2. Add onions to the bacon fat and sauté.
3. Mix bacon and sautéed onions with remaining ingredients in a large Dutch oven or slow cooker.
   
4. If using a Dutch oven—cover beans and bake for at least 45 minutes to 1 hour. If using a slow cooker—cook beans for low for 8 to 12 hours or until thick.

Links to the salads, etc. that were serving at the casual birthday supper can be found on our Celery Seed Dressing link.

Cupcakes for her party include:
Pineapple Upside-down Cupcakes, freezes well. The rest I'll make the day before her birthday  . . . 
   *Good Ole' Vanilla Cupcakes with Strawberry Swirl Frosting (to be posted later)
   *Mom's Chocolate Cupcakes with French Silk Frosting
   *Luscious Lemon Cupcakes with Tangy Lemon Frosting 

Zucchini Pancakes — plain or topped with an egg

  

     Another recipe in our zucchini quest—this one (with an added egg) would be great for breakfast or brunch but we actually prepared it for dinner/supper.

     Although there are all sorts of jokes about an over abundance of squash, in the past few years the squash bugs have overtaken our crops. We’ve sprayed with chemicals, used herbal remedies, planted marigolds among the squash and any number of other tricks—all to no avail.

     However this year I’ve discovered the secret (knock on wood)—each day I carefully turn over the leaves of the plants; if I find “eggs” I remove that particular leaf and take it to the trash. Any bugs that are lurking nearby are squished! So far, so good but I must say it is hard work trying to wage war with bugs that multiply very quickly. However, I still have new recipes to try . . . so looks like the war with continue for a while.

Our squash plants.

The culprits - in egg form!

Zucchini Pancakes topped with eggs and salsa

About 2 cups coarsely grated zucchini – shredded with skin on but any larger-sized seeds removed

2 tablespoons finely chopped onions

1 egg

½ cup of grated cheese (I used Cheddar but just about any should work)

¼ to ½ cup all-purpose flour

2 to 3 tablespoons+ seasoned breadcrumbs

1 teaspoon baking powder

1 teaspoon kosher salt

1/2 ground black pepper

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Pan spray for griddle

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Fried eggs

Chopped garden tomatoes & peppers, or try using salsa

1. Mix together the onions, egg and cheese. Immediately stir in the onion and eggs. Stir in minimum amounts of dry ingredients. If the batter seems thin, add more flour and/or breadcrumbs.
   
   
   
2. Heat a griddle (or could use a large skillet) that has been spritzed with pan spray.
3. When the griddle is hot, add scoops of zucchini batter; cook the pancakes about 2 minutes on each side, until browned. Continue until all batter has been used.
   
   
   
   
4. To keep warm: Place the pancakes on a sheet pan and place in a warm oven. 
5. To serve with an egg — add egg on top of a pancake and garnish with chopped tomatoes and peppers or salsa.
   

To access our other zucchini recipes, scroll down on the right side of this page until you locate LABELS  (our ingredient list), then scroll down to zucchini. Once you've clicked on it, part of our recipes for zucchini will show up; to see the rest, click on Older Posts at the bottom right of the last post that is visible.

Recipe without photos . . .

Zucchini Pancakes topped with eggs and salsa

About 2 cups coarsely grated zucchini – shredded with skin on but any larger-sized seeds removed

2 tablespoons finely chopped onions

1 egg

½ cup of grated cheese (I used Cheddar but just about any should work)

¼ to ½ cup all-purpose flour

2 to 3 tablespoons+ seasoned breadcrumbs

1 teaspoon baking powder

1 teaspoon kosher salt

1/2 ground black pepper

-----

Pan spray for griddle

-----

Fried eggs

Chopped garden tomatoes & peppers, or try using salsa

1. Mix together the onions, egg and cheese. Immediately stir in the onion and eggs. Stir in minimum amounts of dry ingredients. If the batter seems thin, add more flour and/or breadcrumbs.
2. Heat a griddle (or could use a large skillet) that has been spritzed with pan spray.
3. When the griddle is hot, add scoops of zucchini batter; cook the pancakes about 2 minutes on each side, until browned. Continue until all batter has been used.
4. To keep warm: Place the pancakes on a sheet pan and place in a warm oven. 
5. To serve with an egg — add egg on top of a pancake and garnish with chopped tomatoes and peppers or salsa.

Adding a few more layers of flavor to . . .Layered Dip + Barry's Home-fried Corn Chips

A tomato rose garnishes this old favorite!

     There’s nothing new or mysterous about this old favorite that is always first to go at parties. However, I’ve made a few changes adding to the layers of flavor already included in this dip. First—I heat the beans + some green chilies and a dash or two of hot sauce and cumin. This gets rid of that canned bean taste. Second—I add taco seaoning to the sour cream.

     Seems like I never arrange this dip in the exact same way, so obviously you can rearrange the layers, adding more sour cream, guacamole, etc. to suit your preference.

     And, the very best way to serve this dip is with home fried chips. Barry cut up corn tortillas into wedges and then dropped them in the fryer.  He sprinkled the fried chips with Tex-Joy (a commercial steak seasoning).

Barry's Homemade Corn Chips: Cut corn tortillas into wedges. Add to fryer and fry until crisp. Drain on paper towels arranged over cooling racks and season with Tex-Joy.

Layered Dip   Serves 10 to 15

1 (16 oz.) can refried beans

1 (4 oz.) can diced green chilies, undrained

A couple of dashes of hot sauce (such as Tabasco®)

About ¼ to ½ teaspoon ground cumin

1 ½  cups grated Tex-Mex cheese, divided use

1 cup sour cream

1 ½ to 2 teaspoons taco seasoning

1 cup guacamole*

About ¾ to 1 cup chunky salsa (could add some fresh chopped tomatoes to this as well)

About ¾ to 1 cup sliced black olives

About ¾ to 1 cup sliced green onions, both white and green portions

1. Heat refried beans in a saucepan over medium heat. Add the green chilies, a couple of dashes of hot sauce, and cumin. Stir well. (This step helps avoid a canned bean taste!)
   
2. Layer 1: Spread the beans on the bottom of a deep plate or dish with sides (I used an 8”x12” dish). Let cool slightly.
   
3. Layer 2: Sprinkle half the cheese over beans, leaving a rim of beans so they are still visible. Continue leaving a rim of the previous ingredient as additional layers are added.
   
4. Layer 3: Mix sour cream and taco seasoning and then spread over the cheese, being careful not to disturb the cheese underneath. Hint: Add dollops of sour cream mixture to the cheese layer and then use a spreader to create a thin layer.
   
5. Layer 4: Add the guacamole and spread over the sour cream layer.
   
6. Layer 5: Spread on the salsa and chopped tomatoes.
   
7. Layer 5: Add rest of the grated cheese.
   
8. Layer 6: Pile chopped black olives in the center.
   
9. Layer 7: Sprinkle with chopped green onions.
   
   
   
   *Guacamole—Barry starts from scratch using fresh avocados, lime juice, finely chopped red onions, salsa and a little of this or that!
   

Recipe without photos . . .

Layered Dip   Serves 10 to 15

1 (16 oz.) can refried beans

1 (4 oz.) can diced green chilies, undrained

A couple of dashes of hot sauce (such as Tabasco®)

About ¼ to ½ teaspoon ground cumin

1 ½  cups grated Tex-Mex cheese, divided use

1 cup sour cream

1 ½ to 2 teaspoons taco seasoning

1 cup guacamole

About ¾ to 1 cup chunky salsa (could add some fresh chopped tomatoes to this as well)

About ¾ to 1 cup sliced black olives

About ¾ to 1 cup sliced green onions, both white and green portions

1. Heat refried beans in a saucepan over medium heat. Add the green chilies, a couple of dashes of hot sauce, and cumin. Stir well. (This step helps avoid a canned bean taste!)
2. Layer 1: Spread the beans on the bottom of a deep plate or dish with sides (I used an 8”x12” dish). Let cool slightly
3. Layer 2: Sprinkle half the cheese over beans, leaving a rim of beans so they are still visible. Continue leaving a rim of the previous ingredient as additional layers are added.
4. Layer 3: Mix sour cream and taco seasoning and then spread over the cheese, being careful not to disturb the cheese underneath. Hint: Add dollops of sour cream mixture to the cheese layer and then use a spreader to create a thin layer.
5. Layer 4: Add the guacamole and spread over the sour cream layer.
6. Layer 5: Spread on the salsa and chopped tomatoes.
7. Layer 5: Add rest of the grated cheese.
8. Layer 6: Pile chopped black olives in the center.
9. Layer 7: Sprinkle with chopped green onions.