Tex-Mex Hash
Yield
5 servingsPrep
5 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
|
|
| 3 | each |
onions
sliced |
|
| 1 | each |
green bell peppers
chopped |
|
| 1 | can |
tomatoes
whole |
*
|
| ½ | cup |
rice
uncooked |
|
| 1 | teaspoon |
chili powder
|
|
| 2 | teaspoons |
salt
|
|
| 1 | dash |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 3 | each |
onions
sliced |
|
| 1 | each |
green bell peppers
chopped |
|
| 1 | can |
tomatoes
whole |
*
|
| 118 | ml |
rice
uncooked |
|
| 5 | ml |
chili powder
|
|
| 1E+1 | ml |
salt
|
|
| 1 | dash |
black pepper
|
*
|
Directions
Preheat oven to 350℉ (180℃).
Pan fry ground beef until light brown in skillet.
Drain fat.
Add onions and peppers and cook until onion is tender.
Stir in rest of ingredients and heat until warm.
Pour in a casserole dish, cover bake 1 hour.
