Texas Hash
Sunday, Patrick (aka Petro, Peteenabs, PDub, etc.) came up to help out with some
honey-dos. We decided that since his birthday is Friday and his friends are throwing him a not-so-surprise surprise party that night, we would celebrate his birthday. Our tradition has always been that the birthday honoree gets to pick the meal, and he chose one of his favorites, Texas Hash.
My mom got the first recipe from an old Betty Crocker cookbook. She gave me a new Betty Crocker cookbook when I got married, but Stupid Betty changed the recipe to something completely different (although it tasted ok).
I was tweeting about it, and one of my new Twitter friends asked for the recipe. I was going to post then, but Petro and I were having too much fun talking, sippin’ on some Stellas, and taking goofy pictures of each other in the garage! We were up until 2 a.m.
Geeky’s Texas Hash
2-3 lbs. lean ground beef
1 large chopped onion
1-2 jars Tostito’s Salsa (Medium)
1 1/2-2 cups Minute Rice or Uncle Ben’s Long Grain Instant Rice
2 11.5 oz cans of V8 (I use low-sodium)
Small bag of frozen corn
Chili powder
Crushed chili pepper
Lots of grated or sliced cheese (I used cheddar cheese)
If you have a very large skillet, all of the above ingredients can be combined and then baked in the skillet. Otherwise, use a 3 qt. casserole dish or you could use a lasagna pan. The key for Patrick, is that he loves all of the “burnt” cheese on top.
Pour rice into a bowl and add just enough water to cover it. Allow it to set while browning the ground beef.
Brown ground beef in a large skillet, drain and rinse-off fat. If it’s very lean beef, I cook the onion while browning the ground beef and drain any fat afterward.
Combine all of the ingredients and season to taste. Put cheese on top of the mixture and bake at 350 degrees for about an hour (or until the cheese is burnt the way Patrick likes it).
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