Pinto Bean Casserole

Hazel's Hot Dish Recipe of the Week

Pinto Bean Casserole

It’s rainy day, comfort food at its best!

1 pound ground beef (I use chuck.)
1 15-ounce can pinto beans, drained
4 large potatoes, sliced thin and boiled until fork tender
1 large onion sliced thin
1 teaspoon salt
1 10-ounce can tomato soup
1/2 can water
1 medium green pepper thinly sliced

Brown beef in skillet, stirring until done. Drain grease.

Preheat oven to 350°.

Layer beans, cooked beef, cooked potatoes and onions in a 2 1/2 -quart casserole. Sprinkle with salt. Mix tomato soup with water and pour over all. Top with green pepper. Cover tightly and bake for 1 hour in a preheated 350° oven.

For perfect meal, serve with cole slaw and cornbread.