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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 12 |
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I found this gem in The Food Editors' Favorites series- which I highly recommend if you can find the set! Kid-friendly, inexpensive, and delicious. What more could a busy mom ask for? Ingredients:
1 (15 ounce) can pork and beans, partially drained |
1 (15 ounce) can whole kernel corn, drained |
1 (15 ounce) can red kidney beans, drained |
1 (15 ounce) can no-bean chili |
3 slices bacon |
1/4 cup chopped onion |
1/4 cup chopped green bell pepper |
1/2 cup ketchup |
1 teaspoon worcestershire sauce |
Directions:
1. In a large bowl, combine pork and beans, corn, kidney beans, and chili; set aside.
2. In a large skillet, fry bacon until crisp. Remove from pan and drain on paper towels. When bacon is cool, crumble into small pieces. Set aside.
3. Sauté onion and green pepper in bacon drippings. Add onion mixture and crumbled bacon to bean mixture. Stir in ketchup and Worcestershire.
4. Pour mixture into a sprayed 4-quart casserole dish; cover. Bake at 350°F, 50-60 minutes.
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