Cowboy Baked Beans (Tex-Mex Style)

It's not a side dish, it's a meal. Cowboy baked beans are also good warmed up on the skillet, so leftovers are not a problem.

I like to spice things up, so what follows is my Cowboy Baked Beans Tex-Mex style.

Cowboy Baked Beans (Tex Mex Style) Ingredients

• 1 pound ground beef

• 1 medium yellow onion, diced

• ½ teaspoon garlic salt

• ½ teaspoon onion powder

• 8 slices bacon, cooked and crumbled

• 2 cans (28 ounces each) baked beans

• ½ cup barbecue sauce

• 2 tablespoons dijon mustard

• 4-6 tablespoons Del Molcajete Salsa Clasica Habanero Verde

• OLE Crema Mexican Style Cream

Note: The Habanero Verde can be avoided if you don’t like space, and the OLE Crema Mexican Style Cream can be swapped out for sour cream. 

Cowboy Baked Beans (Tex Mex Style) Instructions

1. Preheat the oven to 350°F.

2. Cook the bacon (18-20 minutes) or fry it on the skillet

3. In a 4 quart, heavy bottom, oven-safe pot over medium heat, add ground beef, onion, garlic salt, and onion powder. Cook until the hamburger is no longer pink. Drain the excess liquid.

4. Add cooked bacon crumbles, baked beans, barbecue sauce, Salsa Clasica Habanero Verde, and dijon mustard. Stir to incorporate all ingredients.

5. Cover and bake for 1 hour. (When done, the beans should be hot and bubbly and thickened.) Serve warm and pour Crema Mexican Style Cream over the beans.

Option: Instead of putting the beans in the oven, put them in the smoker at 350 for an hour.