Baked Been Stew (4-6 Servings)
- 1 lb of ground beef
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup shredded carrots
- 1 (8oz) can tomato sauce
- 1 1/2 cups of water
- 1/2 tsp minced garlic
- 1 (28 oz) can baked beans
- 1 (14.5 oz) can diced tomatoes, in liquid
- 1 cup shredded cheese (preferably cheddar)
In large skillet over medium heat, cook ground beef, chopped onion and green bell pepper until beef is browned and vegetables are tender. Drain excess fat from skillet. In a large stock pot over medium heat, combine the beef mixture, shredded carrots, tomato sauce, water, garlic, baked beans and diced tomatoes and liquid. Cover and simmer on low for 30-45 minutes. To serve, spoon the stew into bowls and sprinkle with shredded cheese.