One-Stop Barbeque Bean Bake

Prep Time: 20 minutes

Total Time: 60 minutes

Makes 6 to 8 servings

I’ve taken these baked beans to the next level to create a happy meal, kicked up a notch from one of my mom’s recipes. It’s a great dish for a crew, especially if they’re working cows in cold conditions. Paired with a little corn bread or biscuits, it’s all you need to fill up.

• 2 pounds ground beef
• Salt and black pepper
• 2 medium yellow onions, chopped
• 1 to 2 jalapeños, diced
• 2 (15-ounce) cans pork and beans, drained
• 1 cup store-bought barbeque sauce or Sweet Heat Barbeque Sauce (see recipe)
• 1 ( 7-ounce) can green chilies
• 1 (1.25-ounce) package chili seasoning
• ½ cup light brown sugar
• ½ cup ketchup
• 1 tablespoon yellow mustard

1. Preheat the oven to 350°F. Lightly butter a 9-x-13-inch casserole dish.

2. In a 12-inch cast iron skillet, begin browning the meat over medium-high heat. Season with salt and pepper to taste while cooking. When the meat is about halfway done, add the onions and jalapeños and continue cooking until the meat has fully browned and the onions are tender. Drain the excess grease.

3. Pour the mixture into the casserole dish and stir in the remaining ingredients. Taste the mixture, because you may want to add more barbecue sauce, brown sugar, ketchup, or mustard to suit your taste buds.

4. Bake for 30 to 40 minutes, or until the casserole is bubbling. Serve hot.

There are two things that make me more nervous than a long-tailed cat in a room full of rocking chairs: a Handyman Jack and a dry county.