Cast Iron Casserole

3 lbs lean ground beef
1 large onion (chopped)
2 (10 oz) cans chopped
tomatoes and green chiles
2 (15 oz) cans tomato sauce
1-1/2 cups water
2 cups quick-cooking rice
2 (15 oz) can pinto beans
(drained)
1 cup all-purpose flour
1 cup cornmeal
1 T. baking powder
1/2 t. salt
1 cup milk
1/3 cup cooking oil
1 slightly beaten egg
1/2 cup shredded cheddar cheese

Cook ground beef and onion in a 12 inch dutch oven
over medium hot coals until meat is browned. Spoon
off fat, stir in tomatoes with chiles, tomato
sauce, water and rice. Top with beans.
Meanwhile combine flour, cornmeal, baking powder
and salt in a medium bowl. Combine milk, cooking
oil and beaten egg in a small bowl. Stir milk mix
into flour mix just until combined.Spread over
beans.

Place 20 hot coals around the bottom edge,
cover and place 25 hot coals on lid.
Cook for 25 minutes or tests done. (the old
toothpick trick) Sprinkle top with cheese.
Makes 12 servings