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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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The source of this recipe is a cookbook compiled by the wives of Methodist ministers in the Texas Conference of the United Methodist Church. The submitter, Mary Lou Krause, described it as being a camp-out dish which came in-doors. Not being an out-doorsey type, my family enjoyed it for nearly forty years as a Saturday night (mostly), casual, kitchen-prepared family-meal dish. Finally I waked up to the fact that perhaps the smell and taste of the campfire had something to do with its popularity. About ten years ago I started adding Hickory Flavored Liquid Smoke and it made all the difference in the taste. A very satisfying one-dish meal, with a green salad, and a pone of cornbread it makes for some very good eating. Ingredients:
5 slices bacon, chopped |
1 medium onion, finely chopped |
1 lb ground beef |
1 (16 ounce) can tomatoes, diced |
1 (16 ounce) can pinto beans |
1 teaspoon hickory liquid smoke |
salt |
pepper |
garlic salt |
Directions:
1. Fry bacon and saute onion in skillet.
2. Crumble in the ground beef, brown while stirring to break up the chunks.
3. Add the seasoning in the amount desired .
4. Add the canned tomatoes and canned beans.
5. Add the Liquid Smoke (optional).
6. Simmer over medium heat for 30-40 minutes.
7. Serve with green salad and cornbread.
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