Cornbread Wilderness Hash |
|
 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
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:
1/4 lb bacon, chopped |
1 lb ground beef or 1 lb ground turkey, no less than 90/10 |
1 tablespoon olive oil or 1 tablespoon canola oil |
3/4 cup onion, chopped |
1/2 cup green bell peppers or 1/2 cup yellow bell pepper, chopped |
16 ounces pinto beans (canned, washed and drained) |
15 ounces stewed tomatoes, canned |
6 dashes hot sauce (tobasco) |
1 -2 teaspoon liquid smoke |
1 teaspoon kosher salt |
1 1/2 cups mexi-blend cheese (or shredded) or 1 1/2 cups cheddar cheese, grated (or shredded) |
1 cup self-rising cornmeal |
1 cup skim milk |
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.
|
|