Cowboy Beans and Beef Casserole

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or similar casserole dish and set aside.

In a large skillet over medium heat, warm the oil or bacon drippings if your beef is very lean. Add the ground beef, diced onion, and green pepper (if using). Cook, breaking up the meat with a spoon, until the beef is browned and the vegetables are softened, about 7–10 minutes.

Drain off any excess grease from the skillet. Stir in the minced garlic (or garlic powder) and cook for another 30–60 seconds, just until fragrant.

Add the pork and beans (with their sauce), kidney beans, and pinto beans to the skillet. Stir gently to combine everything well.

Stir in the ketchup, barbecue sauce, brown sugar, yellow mustard, Worcestershire sauce, chili powder, and smoked paprika. Taste the mixture and season with salt and black pepper as needed, keeping in mind that flavors will deepen as it bakes.

Pour the bean and beef mixture into the prepared casserole dish, spreading it out evenly with a spoon or spatula.

Cover the dish loosely with foil and bake in the preheated oven for 25–30 minutes, until the casserole is bubbling around the edges.

Remove the foil. If using cheese, sprinkle the shredded cheddar evenly over the top. Return the casserole to the oven, uncovered, and bake for another 5–10 minutes, or until the cheese is melted and the top is lightly browned.

Let the casserole rest for about 5–10 minutes before serving. This helps it thicken slightly and makes it easier to scoop into generous, hearty portions.

If you grew up with a certain style of beans, don’t be afraid to lean into that. You can swap in black beans, navy beans, or whatever you have in the pantry; just keep the total amount of beans roughly the same. For a smokier, more old-time ranch flavor, stir in a handful of chopped cooked bacon or a few slices of diced smoked sausage along with the ground beef. If your crew likes a little kick, add a pinch of red pepper flakes, a chopped jalapeño, or use a spicier barbecue sauce. To stretch the casserole even further, stir in 1–2 cups of cooked rice or small pasta before baking. If you’d like it a bit leaner, use ground turkey or a mix of beef and turkey—the sauce and beans will keep everything moist. This dish also works nicely in a slow cooker: brown the meat and vegetables first, then combine everything in the crock and cook on LOW for 4–6 hours, adding the cheese at the end. Leftovers reheat beautifully and can even be spooned over baked potatoes or tucked into tortillas for an easy second-day supper.