This beef and bean dip is a favorite around here when the weather gets cooler. Fall is making its presence known around here right now and thus, this frugal family dinner has made an appearance on our meal plan a couple times already.
Ok, so part of that is because I needed to make it so I could take photos of it for the blog. And I might have forgot to do that the first time I made it, so I was pretty glad to have the ingredients for another round in the fridge and pantry.
We still love it.
A couple notes for this recipe:
- I use a 6 quart Lodge dutch oven for this. It makes it a one-pot meal.
- This recipe makes a LOT of food. We typically have it for dinner (6 of us, half usually have more than 1 serving) and then we will have it for lunch at least one more time. Sometimes I freeze portions of it just so we can have a small amount ready whenever we want it.
- It freezes well.
- You can make this vegetarian by leaving out the ground beef. I use 6 cans of beans when I use roughly 1 1/2 lbs. of ground beef. I would increase the beans to 8 or so to make up for leaving out the meat.
- To make this super frugal, start with dry beans and home canned tomatoes.
- I was super excited to see that Red Gold tomatoes are Non-GMO Project verified. They are local to my home state and it made me happy to see.
- The cans of beans I use are from Costco. They are organic and at my local store, cost less than $1/can.