17 June 2011

Texas Hash

This has always been a family favorite. It's quick, easy, and only dirties up one pan. It's also very versatile.

Texas Hash
1lb ground beef **
1 large onion, sliced
1 large bell pepper, sliced
1 cup rice, uncooked
1 (10oz) can Rotel Diced tomatoes (it has some Mexican type spices in it)
2 cups water
2 tsp salt
2 Tbsp chili powder
shredded cheese (optional)

Brown ground beef, drain excess fat.  Add onion, bell pepper, and 1Tbsp Chili powder and cook until onion and bell pepper is tender.  Add tomatoes (and juice), rice, water, salt and the rest of the chili powder.  Bring to a boil, cover and reduce heat to low and simmer for 20-25 mins until rice is done. Sprinkle with shredded cheese and you're done!

Great with Texas toast and a salad.

** You can substitute chicken for beef.  I cook the chicken in a little bit of taco seasoning until meat is no longer pink. Continue on with the recipe.

Tips for leftovers-
- try adding taco/fajita/enchilada seasoning to the mixture for a variety of flavoring.
- Spoon into taco shells (or tortilla shells) top with refried beans, lettuce, tomato, salsa, etc.
- Can also be used to top nachos.