Best Grandmas Texas Hash Recipes

TEXAS HASH

Texas Hash image

I got this recipe over thirty years ago from my stepmom and have tweaked it a bit over the years to suit our tastes. It was a favorite of my boys while they were growing up and they still enjoy it! You can substitute Rotel tomatoes for part or all of the tomatoes if you like it spicier!

Provided by Leslie in Texas

Categories One Dish Meal

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
2 medium onions, diced
3 garlic cloves, minced
1 large bell pepper, seeded and diced
2 lbs lean ground beef
1 cup rice, uncooked (I use Uncle Ben's Converted Original)
1 teaspoon salt
1/2 teaspoon fresh ground pepper (to taste)
1 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon cumin
2 teaspoons chili powder (I use Gebhardt's)
1 (28 ounce) can diced tomatoes, undrained

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.

Nutrition Facts : Calories 452.6, Fat 18, SaturatedFat 6.6, Cholesterol 98.3, Sodium 668.4, Carbohydrate 37.1, Fiber 3, Sugar 5.7, Protein 34.3

EASY TEXAS HASH

Easy Texas Hash image

This was one of my husband's go-to recipies when he was single. It is wonderful from the first serving when it is freshly made to the leftovers the next day. As a leftover suggestion, you can warm it up, put an egg, cheese and salsa over it for breakfast. I am so happy I married a man that can cook. I think I'll keep him because without him I'd probably starve!!

Provided by Fireflylover

Categories Rice

Time 40m

Yield 5 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
1/2 cup onion, chopped and diced
1 green pepper, chopped and diced
1 yellow pepper, chopped and diced
1 red pepper, chopped and diced
1 lb ground beef
1 cup Uncle Ben's converted brand rice
1 (16 ounce) can stewed tomatoes (undrained)
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper

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!

Nutrition Facts : Calories 334.3, Fat 19.6, SaturatedFat 6.1, Cholesterol 61.7, Sodium 401.2, Carbohydrate 20.7, Fiber 2.8, Sugar 6.6, Protein 19.5

GREAT GRANDMA'S HEAVENLY HASH

Great Grandma's Heavenly Hash image

My great grandmother who was born in the late 1800's passed this recipe down to my Dad who has carried on the tradition of making this lusciously rich desert every Thanksgiving and Christmas as do I now. Its easy but its so good!

Provided by Tina Anderson

Categories Fruit Desserts

Time 25m

Number Of Ingredients 6

Ingredients

1 jar(s) marischino cherries in the juice
1 can(s) crushed pineapple
1 pkg kraft jet puffed marshmallows (not the miniature ones)
2-3 medium banana's
1/4 c sugar
1/2 qt whipping cream

Steps:

1. Pour whipping cream in bowl (preferably glass cause plastic can have a bit of grease and the cream wont take if there's any oil or grease) and whip with an electric mixer until stiff peaks start to form. The same consistency as what whipped cream is supposed to be, obviously, lol.
2. You'll need a good pair of scissors and a glass of water. Using clean scissors snip the marshmallows in half or quarters if you like but halves are easiest, dipping the scissors in the water to cut the marshmallows easier as it gets sticky. The miniature Marshmallows tend to get mushy too quickly so that's the reason I use the big marshmallows.
3. Drain and add pineapple. Discard juice.
4. Take the cherries out of the jar and save the juice. Cut the cherries over the bowl so the juice drips into the mixture.
5. Slice bananas. I cut them in half down to the bottom of the peel and then cross cut them into 4ths but you can slice them how you like. Add to mixture. (I cut everything over the bowl and just let it fall right in).
6. Give the mixture a stir or two and then add a little at a time, take your leftover cherry juice and a splash or two and mix it up til its nice and pink and has a slight cherry taste to it.
7. Cover and Refrigerate for 3-4 hours or until marshmallows are softened. The only drawback to this dish is that the bananas will tend to brown by the next day. Its still good but over a couple of days it can get a little watery/oily texture to it. Not much you can do about that. However, the stuff never is around that long anyway because the family eats it up pretty quick. You can also add other things to this recipe like grapes, raisins or nuts. It's up to you. You can also substitute Cool Whip for the whipping cream but I like the real thing. Enjoy!
8. *if you want to make double the recipe, obviously you're going to double the ingredients. For heart patients my father happens to be one and they told him to use Cool Whip instead of whipping cream. I love the real thing though.