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BBQ Beanie Weenies
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BBQ Beanie Weenies

20 Minutes
20 Min Prep
20 Min Cook
Don't have hot dog buns available? That's no problem with our BBQ Beanie Weenies recipe. Our BBQ Beanie Weenies recipe is grilled in a foil packet and then served salad-style with chopped tomatoes and cheese. Turn up the fun today with our yummy BBQ Beanie Weenies recipe.
What You Need
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1 serving
Original recipe yields 1 serving
1/2 cup canned pork and beans
1 OSCAR MAYER Beef Frank, cut into 1/2-inch-thick slices
1 Tbsp. KRAFT Original Barbecue Sauce
1/4 cup chopped tomatoes
2 Tbsp. KRAFT Shredded Cheddar Cheese
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Let's Make It
1
Heat grill to medium heat.
2
Spoon beans onto center of large sheet heavy-duty foil. Top with franks and barbecue sauce; fold to make packet.
3
Grill 8 min. or until heated through. Cut slits in foil to release steam before opening packet; top with tomatoes and cheese.
Kitchen Tips
Serving Suggestion
Serve with a quick bagged salad tossed with your favorite KRAFT Lite Dressing.
Keeping it Safe
Foil packets get very hot during cooking because of steam that builds up as the food cooks. Adults should remove packets from the grill with tongs and wear oven mitts. Slit top of foil packet with a barbecue fork to allow steam to escape. Let stand 5 min. before folding back the top to allow any remaining steam to dissipate.
Make it Easy
Place hot foil packet on paper plate and eat right from the packet.
Nutrition
Calories
360
Calories From Fat
0
% Daily Value*
Total Fat 19g
24%
Saturated Fat 8g
40%
Trans Fat 0g
Cholesterol 45mg
15%
Sodium 1120mg
49%
Total Carbohydrates 36g
13%
Dietary Fibers 8g
29%
Sugars 15g
30%
Protein 14g
28%
Vitamin A
10%
Vitamin C
30%
Calcium
20%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
1 serving
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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