Wilderness Hash

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.

• Ready In: 55 mins
• Serves: 6-8

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.