If you are a fan of down-home country-cooking, chances are you already know about this dish.
Becky Low shares how simple it is to make this southern favorite, “Texas Hash.”
Nana’s Texas Hash
1 tablespoon butter
¾ pound lean ground beef
½ medium onion, chopped
½ large green bell pepper, chopped
1 can (15-oz) diced tomatoes in juice
½ can (6-ounce) tomato paste
1 6-oz can water (3/4-cup)
1 can (8-ounces) tomato sauce
1 8-oz can water (1-cup)
1 ½ tablespoons brown sugar
1-2 tablespoons chili powder
1 ½ tablespoons Worcestershire sauce
2 tablespoons ketchup
¼ teaspoon salt, more or less to taste
¼ teaspoon ground black pepper, more or less to taste
¾ cup uncooked regular rice
¾ cup uncooked cheese
¾ cup uncooked garlic bread, cornbread, crusty artisan bread
Melt butter in large skillet with a lid (or Dutch oven), add ground beef and chopped onion; scramble fry until beef is cooked through. Drain excess fat.
Add remaining ingredients, cover with a lid and bring to a boil. Reduce heat to low and cook until rice is tender, about 20 minutes. Remove from heat and allow to stand 5-10 minutes. Serve topped with cheese and garlic bread or tortilla chips to the side.
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