Texas Hash

We seem to be channeling the Fifties this week. This recipe is from the 1950 Betty Crocker Picture Cookbook – I even had just the right covered casserole dish for this - a Flamingo pink one from the late Forties. This is one of dishes I remember my mother making…my dad wasn’t fond of most casseroles but he liked this one. I served it with Country Cornbread and a green vegetable.
Texas Hash
Preheat oven to 350°.
Cook in 3 tbsp. fat until onions are yellow…
3 large onions, sliced
1 large green pepper, minced
Add and fry until mixture falls apart…
1 pound ground beef
Stir in…
2 cups cooked tomatoes (15 ounce can or pint home-canned)
1/2 cup uncooked rice (or 2 cups uncooked dry noodles)
1 teaspoon chili powder
2 teaspoons salt
1/8 teaspoon pepper
Pour into greased 2 quart casserole (8”).
Cover and bake…350° for 1 hour. .. removing cover last 15 minutes. Serve hot.
8 servings
I’ve written the recipe as it appeared in 1950; today many cooks would like something like Rotel for the tomatoes, or would add chilies for more spice. I would sprinkle on a little grated cheese the last few minutes next time, which is also not called for in the original recipe.
I used less fat and just 2 onions – chopping this much onion is what a food processor is for!


  1. This is my go-to cookbook for almost every recipe I make for my family. It was my Grandma's, my Mom's and now mine. While I use it to make cakes after having made my own cake flour instead of Swan's, we make the Popular Muffins recipe for breakfast items. I really love the info they offer on prepping foods that Americans don't consume often - like lamb. It and the Cooky Book are the only cookbooks I take on camping trips in RV/tents because they work on the campstove and with a few tweaks work fine over the fire.

  2. Had this tonight. Didn't have any green pepper on hand. Used the multi-pack (red, yellow & orange) peppers and it was delicious as always.

    1. Great! We're glad to hear when someone tries a recipe.

  3. My mom used to use this same recipe when we were kids! Since I grew up (!) I began adding dark red kidney beans, black beans, and canned whole corn. Any combination works. I reduce the sodium by rinsing veggies well and using no salt added tomatoes. My additions add fiber and color. Mom started me using instant rice and cooking this on the stovetop. Less heat and cooking time and just as good!

  4. I am so glad you named the recipe book "1950 Betty Crocker Picture Cookbook" as this is the one that my late wife said her Mom took it from. I had her Mom send this to me 15 years ago but in the shuffle of the past two years, both her Mom and she passed away, I have misplaced the recipe. This is the best one-pot meal you'll ever make! It's delicious, just a bit high on the carbs because of the rice (we use the Jasmine variety) and it freezes well for use later.

    Thank you so very much! I am passing this along to my daughter-in-law and my granddaughters as well...

    1. Well, this is the one our Mom made too...the only casserole our "meat and potatoes" Dad would eat.
      It's just as good as ever, and even better as leftovers. I freeze ours too. Glad it was what you were looking for.


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