Pinto Bean Casserole

Hazel's Hot Dish Recipe of the Week

Pinto Bean Casserole

1 pound ground beef
1 15-ounce can pinto beans
4 large potatoes, sliced and cooked
1 large onion, sliced thin
1 teaspoon salt
1 10-ounce can tomato soup
1/2 cup soup can water
1 green pepper, sliced thin

Preheat oven to 350°.

Brown ground beef in skillet, stirring until crumbly. Layer beans, ground beef, cooked potatoes and onions in 2 1/2 quart casserole. Sprinkle with salt. Pour mixture of tomato soup and water over all. Top with green pepper. Bake at 350° for one hour while covered with foil.

Bake some cornbread, girlfriend. Perfect meal.