“Another staple casserole for families. Have it ready to pop in the oven after work for a quick, hearty meal. I had to revise this when I learned I was allergic to tomatoes and peppers.” – Calla Ferre
“We had this a lot growing up. We always used rice in this recipe. ” – April Ferre
Texas Hash
Ingredients
Original Recipe
- 3 Large Onions Sliced
- 1 Large Green Pepper Minced
- 3 Tablespoons Fat
- 1 Pound Ground Beef
- 2 Cups (#1 Tall Can) Cooked Tomato
- 1 Cup Uncooked White Rice or 2 Cups Noodles
- 1 Teaspoon Chili Powder
- 2 Teaspoons Salt
- 1/8 Teaspoon Pepper
- 1 Cup Cheese Grated (Optional)
Revised Recipe
- 3 Large Onions
- 3 Tablespoons Fat
- 1 Pound Ground Beef
- 2 Cups Uncooked White Rice
- 1 1/2 Cup Corn
- 1 15-Ounce Can Green Beans
- 1/2 Teaspoon Chili Powder
- 3/4 Cup Water Hot
- 2 Packets Beef Broth
- 1 Cup Cheese Grated
Instructions
Original Recipe
- Cook onion and green pepper in fat until onions are yellow. Add and fry ground beef until mixture falls apart. Drain off any fat.
- Stir in tomatoes, rice or noodles, chili powder, salt and pepper.
Revised Recipe
- Cook onion in fat until onions are yellow. Add and fry ground beef until mixture falls apart. Drain off any fat.
- Stir in corn, green beans, rice, chili powder and beef broth dissolved in hot water.
Bake
- Pour into greased 2-quart (8-inch) casserole dish.
- Cover and bake at 350 degrees for 1 hour, removing cover for last 15 minutes of bake time and topping with grated cheese. Serve hot.
- Makes 6 servings.
1950 Recipe – Jean Hansen – Betty Crocker Picture Cookbook, 1950. Revised by Calla Ferre.