Thursday, October 6, 2011

Texas Hash

Another family favorite, this was a common request when I was growing up!  I made it for Hubs when we were dating and he loved the meal so much he made it several times for himself when he transferred to Ohio and didn't have such an amazing girlfriend to cook for him unless he drove ten hours to visit!!

1 pound lean ground beef, browned
salt and pepper to taste
2 packages Old El Paso Spanish rice (the 1-minute microwave kind) cooked according to directions
1 can pinto beans with jalapenos, undrained
1 can Mexican-style stewed tomatoes, undrained
2-3 coves garlic, minced
1-2 cups shredded Mexican style cheese
Jiffy corn bread, made according to package directions

Preheat oven to 350.

Brown beef in a Dutch oven, seasoning with salt, pepper, and garlic.  Drain off fat if necessary.  If using lean beef, you might like to add a little olive oil during the browning process.  Add rice, beans, and tomatoes.

Slide pot, uncovered, into oven for 15 minutes.  While "hash" is cooking, mix up the cornbread as directed.  After the initial 15 minutes for the "hash", sprinkle generously with shredded cheese and slide corn bread into oven.  Bake both until cornbread is done!

Goes great with ice cold Corona and green salad....and brownies a la mode for dessert!!

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