1 lb. hot dogs (any kind – I use fat free)
1 lb. bacon
4 15.5 ounce cans baked beans
2 large onions, chopped
1 large green bell pepper, chopped
1/2 C. packed brown sugar
1/4 C. ketchup (or more to taste)
2 tablespoon prepared mustard
1 C. shredded Cheddar Cheese
Cut the bacon and hot dogs into 1/2 inch dice. Drain the beans and reserve the liquid; set aside. Saute the bacon in a large skillet until cooked, but not brown. Add the hot dogs and sauté until the bacon is crisp. Drain; leaving about 1 tablespoon of the drippings in the skillet. Saute the onion and green pepper in the reserved drippings until just crisp tender. Remove from skillet and add to bacon and hot dogs. In same skillet mix the bean liquid, brown sugar, ketchup and mustard until well combined. Add the hot dogs, bacon, onion and peppers; mix well and heat through. Lightly grease a 2-quart casserole and pour the mixture into it. Sprinkle with cheese and bake for 20-30 minutes at 350 degrees or until hot through and cheese is bubbly.
Serve with a salad and cornbread or corn muffins.