Friday, March 30, 2012

Recipe: Texas Hash

This is a dish Mom made for us growing up. I've surely modified it in some ways as I've prepared it myself over the years, but I couldn't tell you how Mom originally made it or which is better. I think the point of homemade skillet meals like this are that they're pretty basic, and you're welcome to personalize it--no hard feelings. :-)

Texas Hash freezes really well, and I like to have it in lieu of Meatloaf as comfort food as it's quicker & easier, and I don't have to worry about whether it's cooked through. It may heat up the house less since it doesn't have to be baked. Just guessing.

All measurements are approximate. Find your own happy balance. :-)

Deana's Texas Hash
2-3 cups of rice (cooked)
1.5-2 lbs ground beef
1 beef bouillon cube (optional)
1 bell pepper (optional)
1 medium onion, diced (or large or small or whatever. I like yellow or white onion for this)
Salt, pepper, & garlic powder (or cloves or whatever) to taste
1 12.5oz can green beans
1 12.5oz can sweet corn
1 12.5oz can diced tomatoes (or ~1.5cups fresh diced tomato, whatever)

If you don't have cooked rice on-hand already, cook according to package directions so that you'll wind up with 2-3 cups when it's cooked. You can use whatever kind of rice you want, but since this is mixed in, I like to use the long grain type that doesn't stick together. It's one of the few uses I've found for that stuff.

Brown the ground beef with the onion, bouillon cube, and seasonings in a huge skillet. Drain off the fat.

Drain the juice out of the canned vegetables (and the fruit, if you're going to be pedantic). Combine beef mixture with vegetables and rice in the skillet.

You can serve it by itself, or topped with shredded cheddar. YUM! I also like to top it with cocktail sauce and serve it with mashed or baked potatoes.

Enjoy! :-)

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