“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. (See: Texas Hash – Revised Recipe)” – Calla Ferre
“We had this a lot growing up. We always used rice in this recipe. ” – April Ferre
Texas Hash (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 Minute Rice or 2 Cups Noodles
- 1 Teaspoon Chili Powder
- 2 Teaspoons Salt
- 1/8 Teaspoon Pepper
- 1 Cup Cheese Grated (Optional)
- 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. 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