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Easiest Ever Mexican Baked Beans Recipe – Just Open 4 Cans

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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Easiest Ever Mexican Baked Beans Recipe

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1 can (16 oz) baked beans, undrained
1 can (15 oz) spicy chili beans, undrained
1 can (15 oz) black beans, drained and rinsed
1 can (10 oz) diced tomatoes, undrained
(see my tips below)

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1: Heat oven to 350°F. Spray 2-quart casserole with cooking spray.

2: In large bowl, mix all ingredients. Pour into casserole.

3: Bake 1 hour or until thoroughly heated and flavors are blended.

Darlene’s Tips:  If you are in a hurry, dump the cans into a pot (still rinse the black beans) and heat on the stove. Feel free to use other beans that you might like (pinto, garbanzo, kidney, etc). You could also add cooked meat and turn it into chili. Try cooked ground beef, bacon, chicken, turkey, leftover cut up steak… whatever!  You can also add sautéed (or frozen) onions and peppers. Want it extra spicy? Add some chopped chilis or hot sauce. Have fun with it!

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)coupons-com-logo


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