texas hash

review

Private Recipe by

Nicole Bredeweg

@nikkitten

West Olive, MI

We make an effort to go through the piles of recipe clippings, the reams of internet prints, and the shelves of collected cookbooks, on a regular basis. This is one such recipe -- my husband picked it out of a cookbook, given as a house-watching thank-you gift. It's called "Talk About Good!", published by the Junior League of Lafayette Louisiana, and contributed by Mrs. Doris Neely. And, is it good! We didn't have shortening, so we used butter. And we chose flavored tomatoes, instead of home-canned. Easy and delicious -- even the leftovers were scarfed up quickly!

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yield 6 serving(s)

method Stove Top

Ingredients For texas hash

3 Tbsp

butter
2 lg

onions, chopped into bite-sized bits
2

green peppers, chopped into bite-sized pieces
1 lb

ground beef
2 c

canned tomatoes with basil, oregano, and garlic
1 c

cooked rice
1 tsp

chili powder
1 tsp

salt
dash

pepper

How To Make texas hash

1
Cook rice according to package directions.

2
Melt butter in a skillet and saute the onions and green peppers until tender. Add ground beef and cook until there is no pink left in the meat, stirring with a fork to make it crumble. Add tomatoes, rice, and seasonings.
3
Arrange in a greased 9" square baking dish and top with bread crumbs. Brown slowly in a 350*F oven for 20 - 30 minutes.
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