Total Time
45mins
Prep 10 mins
Cook 35 mins

This is a recipe my parents made 50 years ago. I have tweaked it a little by adding the cheese and cornbread topping to please my family's tastebuds. It's so easy for a quick evening meal - add a salad and dinner's ready. If you don't have self-rising cornmeal, use 1 cup cornmeal, 1T baking powder and 1/2 tsp salt and mix well.

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. In a large iron skillet, brown meat with chopped bacon, canola oil, onion and bell pepper.
  3. Then add pinto beans, stewed tomatoes, hot sauce, liquid smoke, and salt until well blended and heated through.
  4. If you aren't using an iron skillet, lightly grease a casserole dish and then evenly spread meat mixture in baking dish, otherwise leave meat mixture in iron skillet.
  5. Top meat mixture evenly with grated cheese.
  6. Whisk cornmeal and milk together and pour over cheese.
  7. Bake for 20-25 mins or until lightly browned on top.