Texas Tomato Hash Recipes

EASY TEXAS HASH

Steps:

• In a large skillet, saute onions and peppers in Vegetable oil for 5 minutes.
• Add Ground Beef and brown well.
• Add rice, stewed tomatoes (you may break up any large tomato chunks), chili powder, salt and pepper.
• Stir together.
• Cover tightly.
• Cook over high heat until steaming freely.
• Turn heat down LOW and simmer for 30 minute or until rice is done.
• ***A note: You can save time by buying the veggies (and onions also) precut. I used the frozen pepper mixture from Trader Joes.
• Enjoy!

TEXAS TOMATO HASH

Steps:

• Saute onions& green pepper until onions are yellow.
• Add meat and brown.
• Stir in tomatoes, noodles, chili powder, salt& pepper.
• Pour into greased 2 quart baking dish.
• Cover& bake at 350 for 1 hour, removing cover during last 15 minutes of baking.

TEXAS HASH

Steps:

• Spray a 2 1/2 quart casserole dish with cooking spray and set aside.
• In a large non-stick frying pan heat the olive oil; add the onions, garlic and bell pepper and saute until the onions are limp, about 10 minutes.Remove from heat and put onion mixture in the prepared casserole dish.
• In the same frying pan, saute the ground beef over medium-high heat until browned.
• Add beef to the casserole dish.
• Add the rice, tomatoes and their juices,salt,pepper,basil, oregano,cumin, and chili powder to the casserole dish and mix until well combined.
• Cover casserole dish and bake in a preheated 350 degree oven for 45 minutes.
• Uncover casserole and bake for an additional 15 minutes.
• Serve hot with a sida salad and crusty rolls.

TEXAS CHICKEN HASH

Steps:

• For the Texas Chicken Hash: Preheat the oven to 350 degrees F.
• Season the chicken with garlic powder, chili powder, and black pepper. Put into a roasting pan and cover with foil. Roast the chicken until cooked through, about 45 minutes. Remove to a cutting board and chop.
• Add the potatoes and 1/2 stick of butter to a medium skillet and saute until tender. Remove from the pan and set aside. Add the green bell peppers and onions to the pan and saute until soft but not mushy!
• Heat a deep-fryer with oil and fry the tortillas until crispy. Transfer the tortillas to paper towels to drain.
• In a large saucepan add the flour and the remaining 1/2 stick of butter and cook the flour for 5 minutes, stirring constantly. Slowly add the milk and cook until slightly thick. Add the chopped red bell peppers and the habenero. Stir in the grated cheese and cook until melted.
• Coat a large fry pan with oil and add the eggs. Cook the eggs sunny side up.
• In a large pot over low heat, add the potatoes, bell pepper mixture and the chopped chicken. Season with Tony Chachere's seasoning, to taste. Stir the potato mixture until heated through.
• Put 4 tortillas on a plate in stacks of 2. Spoon some of the chicken mixture on top of both stacks. Top each stack with 1 sunny side up egg and drizzle with the cheese sauce, to taste. Repeat the process with the remaining tortillas, eggs and cheese. Garnish each plate with avocado and tomato slices.
• Serve immediately.

TEXAS HASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart (8 inch round) casserole dish.
• In a medium saucepan, bring 1 cup of water to a boil. Stir in instant rice, cover and remove from heat. Let sit for 5 minutes.
• In a medium skillet over high heat, brown ground beef with onions and green pepper. Stir in diced tomatoes, tomato sauce and chili powder. Simmer for 20 minutes.
• Stir cooked rice into the beef mixture. Mix in the corn, salt and pepper.
• Pour the mixture into prepared casserole dish. Cut the American cheese slices in half and place over the top.
• Bake in preheated oven for 15 to 20 minutes or until cheese is melted and bubbly.

TEXAS HASH

Steps:

• Lightly spray a 9x13-inch baking dish with a cooking spray (Pam, or similar); set aside. Preheat oven to 375º.
• Sauté the beef, onion and celery in a large skillet over medium heat until no pink remains in the beef and the onions are clear. Place the meat mixture in a colander to let the excess grease drain.
• Return the meat mixture to the skillet. Add the tomatoes, green pepper, rice, garlic and all remaining ingredients (spices/herbs) to the skillet. Stir well.
• Pour the meat/rice mixture into the prepared 9x13-inch baking dish. Cover the baking dish, and bake in a 375º oven for 30 minutes, or until the rice is cooked and soft.

MOM'S TEXAS HASH

Steps:

• In a skillet over medium heat, brown the ground beef with the onion, until the meat is no longer pink, and the onion is soft; drain fat.
• In a Dutch oven or large saucepan, combine the ground beef mixture, and pureed tomatoes. Season with Worcestershire sauce, chili powder, salt and pepper. I just keep adding stuff until it tastes good. Bring to a boil, and let simmer for 15 to 20 minutes to blend flavors. Serve over rice.

TEXAS HASH

Steps:

• Lightly grease a 2-quart casserole dish.
• Brown beef and onions in a large skillet over medium-high heat.
• When onions are translucent, add garlic and green pepper; cook until green pepper is softened.
• Remove from heat.
• Stir in remaining ingredients.
• Transfer mixture to the casserole dish and cover with lid or foil.
• Bake at 350 degrees F for 45 minutes.
• Remove cover and bake for 15 minutes longer.

TEXAS HASH IN THE MICROWAVE

Steps:

• Crumble ground beef into a 3-quart glass, microwave-safe, casserole dish; mix in garlic and seasoning blend. Cook on high, stirring halfway through, for 5 minutes. Drain.
• Mix stewed tomatoes, rice, chopped onion, and minced onion into ground beef mixture. Cover and cook on high, stirring halfway through, until rice is cooked through, about 20 minutes. Let stand, covered, for 10 minutes. Stir and add mozzarella cheese.

TEXAS HASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart (8 inch round) casserole dish.
• In a medium saucepan, bring 1 cup of water to a boil. Stir in instant rice, cover and remove from heat. Let sit for 5 minutes.
• In a medium skillet over high heat, brown ground beef with onions and green pepper. Stir in diced tomatoes, tomato sauce and chili powder. Simmer for 20 minutes.
• Stir cooked rice into the beef mixture. Mix in the corn, salt and pepper.
• Pour the mixture into prepared casserole dish. Cut the American cheese slices in half and place over the top.
• Bake in preheated oven for 15 to 20 minutes or until cheese is melted and bubbly.