We all have favorite recipes we return to time and time again. My favorites are in a metal recipe box that I’ve had so long the painted design on the outside wore off years ago. I have memorized many but not all of them. Whenever I come across a recipe I know I’ll make again, I write it on an index card and put it in the box so I don’t have to search through my cookbooks for it.
This Texas Hash recipe is a handy one to keep in your “favorites” file since it’s easy to fix if unexpected company arrives at meal time and since it calls for ingredients you’re likely to have on hand. The recipe is a little unusual, too, since it uses both potatoes and rice. I also like the recipe because it takes only minutes to prepare and bakes in 20 to 25 minutes, allowing you plenty of time to visit with guests.
In addition, this dish is so filling you only need to whip up a salad to complete a quick meal. If you want to make the meal a touch more special and have a loaf of French bread in the freezer, you can bake that and cut it in thick, crusty slices.
TEXAS HASH
1 pound lean ground beef
1 cup chopped onion
1 cup chopped green bell pepper
1 teaspoon minced garlic
3 tablespoons oil
3 cups hash browns
1 cup instant white rice (uncooked)
1 (24-ounce) can tomato and basil sauce
1 (14 1/2-ounce) can stewed tomatoes with onions, celery and green peppers
1 1/2 teaspoons chili powder
1/4 cup Monterey Jack shredded cheese
Preheat oven to 350 degrees. Lightly coat a 3-quart rectangular baking dish with non-stick cooking spray and set aside.
In a large skillet, cook ground beef, onion, bell pepper and garlic until beef is brown. Drain fat. Transfer meat mixture to large bowl.
In same large skillet, heat oil. Add potatoes. Cook over medium heat for 6 to 10 minutes or until brown, turning once. Add potatoes to meat mixture.
Meanwhile cook rice according to package directions. Add to meat mixture. Add sauce and undrained tomatoes. Gently stir until combined.
Spoon into prepared dish. Sprinkle top with shredded cheese and chili powder. Bake, uncovered, for 20 to 25 minutes or until heated through. Serves 6.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature.
Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
