Ingredients
2
slices bacon, cut into 1/2-inch pieces
1/4
cup chopped green bell pepper
1
medium onion, chopped
1/2
cup Old El Paso™ Thick ’n Chunky mild salsa
1/2
teaspoon chili powder
1
can (16 oz) baked beans, undrained
1
can (15 oz) spicy chili beans, undrained
Preparation
In 2-quart saucepan, cook bacon over medium heat until crisp. Remove bacon from saucepan. Drain, reserving 1 tablespoon drippings in saucepan.
Add bell pepper and onion to drippings in saucepan. Cook and stir over medium heat 2 to 3 minutes or until crisp-tender.
Add bacon and remaining ingredients. Cook over medium heat until mixture just begins to boil, stirring frequently. Reduce heat; simmer 5 to 10 minutes or until hot.
