Texas Hash
Yield
3 - 4 servingsPrep
15 minCook
45 minReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef
or turkey |
|
| 1 | small |
onions
diced |
|
| ½ | Sweet |
green bell peppers
diced |
*
|
| 1 | can |
tomatoes
small |
*
|
| 1 | cup |
long grain rice
cooked , more if desired |
|
| ¼ | teaspoon |
chili powder
more if desired |
|
| 1 | x |
cumin
to taste |
*
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef
or turkey |
|
| 1 | small |
onions
diced |
|
| 0.5 | Sweet |
green bell peppers
diced |
*
|
| 1 | can |
tomatoes
small |
*
|
| 237 | ml |
long grain rice
cooked , more if desired |
|
| 1.3 | ml |
chili powder
more if desired |
|
| 1 | x |
cumin
to taste |
*
|
| 1 | x |
salt
to taste |
*
|
Directions
Cook the meat, onions and sweet pepper in a frying pan until the meat is browned and the vegetables are tender. Drain off any excess fat. Add the tomatoes, chili powder, and simmer briefly. Salt to taste. Mix the meat mixture with the rice, and place in a casserole. Bake at 350℉ (180℃) until the mixture is hot and lightly browned.
