Wilderness Hash

By jab120638

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

Details

Servings 1
Preparation time 15mins
Cooking time 55mins
Adapted from food.com

Preparation

Step 1

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.