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Prep 15 mins
Cook 40 mins
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.
- Fry bacon and saute onion in skillet.
- Crumble in the ground beef, brown while stirring to break up the chunks.
- Add the seasoning in the amount desired .
- Add the canned tomatoes and canned beans.
- Add the Liquid Smoke (optional).
- Simmer over medium heat for 30-40 minutes.
- Serve with green salad and cornbread.