Texas Hash

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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