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Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
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Cook the Beef: In a large skillet or Dutch oven over medium heat, cook the ground beef and onion until the beef is browned and the onion is softened, about 7-8 minutes. Drain any excess fat. Add the minced garlic and cook for 1 minute more, until fragrant.
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Build the Sauce: To the skillet, add the baked beans, kidney beans, pinto beans, barbecue sauce, brown sugar, Worcestershire sauce, mustard, smoked paprika (if using), salt, and pepper. Stir well to combine.
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Simmer: Bring the mixture to a gentle simmer and let it cook for 5 minutes, stirring occasionally, to allow the flavors to blend.
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Bake: Pour the bean and beef mixture into the prepared baking dish. Bake, uncovered, for 35-40 minutes, or until hot and bubbling around the edges.
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Add Cheese (Optional): If using, sprinkle the shredded cheddar cheese evenly over the top during the last 10 minutes of baking, until melted and golden.
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Serve: Let the casserole cool for 5 minutes before serving. Enjoy warm, ideally with a side of cornbread, biscuits, or over steamed rice.
Tips & Variations
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Beef Choices: For a richer flavor, use an 80/20 blend of ground beef. You can also substitute with ground turkey or a plant-based ground meat.
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Bean Swap: Feel free to use other canned beans like black beans or cannellini beans based on your preference.
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Sauce Control: For a tangier dish, use a vinegar-based BBQ sauce. For a sweeter, smokier profile, choose a hickory or mesquite sauce.
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Make it Spicy: Add a pinch of cayenne pepper or a diced jalapeño with the onion for a kick of heat.
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Bacon Lover’s Twist: Cook 4-6 slices of chopped bacon in the skillet first, remove, then cook the beef in the bacon fat. Stir the crispy bacon back in with the beans.
Storage: Cool completely and store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave. This bake also freezes well for up to 3 months.
