Slow Cooked Baked Beans with Ground Beef

Ingredients

• 4 cans (425 g each; 15 oz each)baked beans, undrained
• 1 smallonion, chopped
• 454 g (1 lb)minced beef, cooked and drained of fat
• 120 ml (½ cup)hot jalapeños, drained and chopped
• 240 ml (1 cup)barbecue sauce
• 100 g (½ cup)brown sugar
• 15 ml (1 tablespoon)garlic powder
• 15 ml (1 tablespoon)chilli powder
• 15–45 ml (1–3 tablespoons)hot sauce, according to heat preference

Instructions

1. 1

   Cook the beef

   Cook the minced beef in a pan, then drain off the fat and set the beef aside.

2. 2

   Chop the onion

   Cut the white onion into bite-sized pieces.

3. 3

   Prepare jalapeños

   Drain the jalapeños and dice them.

4. 4

   Mix the sauce

   Put the barbecue sauce, brown sugar, garlic powder, chilli powder and hot sauce in a bowl. Whisk until combined.

5. 5

   Fill the slow cooker

   Add the barbecue sauce mixture, chopped onion, diced jalapeños and canned baked beans to the slow cooker.

6. 6

   Cook the beans

   Cook on high for 2 hours or on low for 4–5 hours.

7. 7

   Stir before serving

   Stir the beans and beef mixture well before serving.

What are Mexican-style baked beans?

Baked beans are a familiar slow-cooked dish, and this version gives them a Mexican-inspired, spicy twist with minced beef, chilli and jalapeños. The recipe uses canned beans rather than dried ones, so there is no soaking stage.

The combination of barbecue sauce and brown sugar makes a sweet, savoury base, while the hot sauce and jalapeños bring the heat. It works as a generous side or a filling bowl on its own.

Nutrition and macros by portion

The nutrition label shows one serving as written: 240 calories, 14g protein, 28g carbs, 8g fat.

The beans and brown sugar provide most of the carbohydrates, while the barbecue sauce adds further sugar and flavour. Minced beef supplies much of the protein and fat; pair a serving with salad or vegetables for a more balanced plate.

The key ingredients

Canned beans: Add them undrained so their sauce contributes to the slow-cooker mixture. Choose a variety you enjoy, as its existing seasoning will shape the final flavour.

Minced beef: Cook and drain it before it goes into the slow cooker. This gives the meat a head start and keeps excess fat out of the finished beans.

Jalapeños and hot sauce: Both add heat, so adjust the hot sauce within the recipe’s 1–3 tablespoon range to suit your preference.

Mix the sauce evenly

Whisk the barbecue sauce, sugar, garlic powder, chilli powder and hot sauce together in a bowl before adding them to the slow cooker. This helps distribute the powdered seasonings and sweetener through the liquid.

Taste and choose the amount of hot sauce before mixing it in. The recipe calls for no extra salt, and the canned beans and sauces may already be well seasoned.

Slow-cooker timing

Use the high setting for 2 hours or the low setting for 4–5 hours, as specified in the method. Keep the lid on during cooking to hold in heat and moisture.

Slow cookers vary, so check that the mixture is thoroughly hot before serving. Stir well at the end to bring the beef, beans and sauce together.

Texture and flavour

The canned beans are already tender, so the aim is to heat them through and let their sauce mingle with the beef and seasonings. Stir gently near the end to combine everything without needlessly breaking up the beans.

Expect a thick, saucy result rather than a dry mixture. If the beans seem sweeter than you like, serve them with a savoury main or a crisp salad for contrast.

What to serve with the beans

Serve these beans alongside grilled meat, sausages or roasted vegetables, or spoon them over rice for a more substantial meal. A simple green salad or crunchy slaw can balance their richness.

They also work well as part of a casual spread with tortillas and other Mexican-inspired sides. Because the beans are hearty, modest servings can accompany a larger main.

Recipe notes & tips

• Drain the cooked beef thoroughly before adding it to the slow cooker.
• Drain the jalapeños well so their brine does not dilute the sauce.
• Start with 1 tablespoon of hot sauce if you prefer a gentler heat.
• Whisk the sauce ingredients thoroughly so the spices are evenly distributed.
• Stir the mixture well just before serving to spread the beef through the beans.

Variations

• More heat: Use up to 3 tablespoons of hot sauce for a spicier batch.
• Milder beans: Use the minimum amount of hot sauce and reduce the jalapeños.
• Smoky flavour: Choose a smoky barbecue sauce to deepen the savoury notes.
• Rice bowl: Serve the beans over cooked rice for a more filling meal.
• Fresh finish: Add chopped fresh coriander at the table for a bright contrast.

Common mistakes to avoid

• Adding fatty beef: Drain off the fat after cooking so the beans are not greasy.
• Skipping the jalapeño draining: Drain them before chopping to avoid extra brine in the mixture.
• Uneven seasoning: Whisk the sauce ingredients together before adding them to the slow cooker.
• Too much heat: Begin with 1 tablespoon of hot sauce, then adjust the next time you make it.
• Serving without stirring: Stir thoroughly before serving so each portion gets beans, beef and sauce.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat until piping hot, stirring occasionally; add a small splash of water if the sauce has thickened. Freeze in a suitable container for up to 3 months and defrost in the fridge before reheating.

Frequently asked questions