Texas Hash
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!
A 1971 copy of the recipe
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.
ReplyDeleteHad this tonight. Didn't have any green pepper on hand. Used the multi-pack (red, yellow & orange) peppers and it was delicious as always.
ReplyDeleteGreat! We're glad to hear when someone tries a recipe.
DeleteMy 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!
ReplyDeleteI 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.
ReplyDeleteThank you so very much! I am passing this along to my daughter-in-law and my granddaughters as well...
Well, this is the one our Mom made too...the only casserole our "meat and potatoes" Dad would eat.
DeleteIt's just as good as ever, and even better as leftovers. I freeze ours too. Glad it was what you were looking for.
One of those dishes which are time less and infinitely variable. From my grandmother and mother. I add corn in my rice, butter to bake, and layer square American/pepper jack cheese on top in a glass 9x12 or 2 depending on how many are eating. Also love the blend of beef+sausage to make taste buds soar!!!
ReplyDeleteI agree...I usually add black beans and corn and made it today in my instant pot.
DeleteI love this recipe but lost it years ago. Thank you for posting it!
ReplyDeleteI've inherited all of my MIL cookbooks. She is still with us at 89, but no longer lives on her own, she asked me to take her cookbooks. One of them is a Betty Crocker. It is well loved, and she got it as a wedding present in 1955. It's a learning cookbook, tell you how to freeze meat, package, measure, equivalents. It is a gem of a book.
ReplyDeleteThank you SOOO much for having & sharing this recipe. I've used it for decades, my kiddos loved it. Somehow lost the cookbook and the Betty Crocker site DOESN'T HAVE IT anymore!!! Can you believe that?!?!
ReplyDeleteYes...it's a shock to see that company websites don't have such favorites anymore, especially recipes that were on the labels for years!
DeleteTake it out the last 5 mins and uncover, put shredded cheddar cheese on top, put back in oven until melted. So very good. My ex loved this and always bugged me for the recipe. I never gave it to him, LOL. Great with a salad.
ReplyDeleteLooks Great! How does the rice cook? Seems it would be HARD withou adding water? Also using canned Diced or Crushed Tomates, do you drain the can before adding, or add with the liquid from the canned tomatoes?
ReplyDeleteYou don't drain the tomatoes, that is your liquid. The recipe comes out just fine. See a 1971 copy of a Betty Crocker recipe card with that year's version at the bottom of the post above.
DeleteMy 1950 Betty Crocker cookbook got ruined and I wanted this recipe. Thank you so much for posting it! I have made this Texas hash many times and love it, but I couldn’t remember the details. I am so glad that now I can make it again!
ReplyDeleteI still make it with only two of us...more extra meals in the freezer!
DeleteI grew up in the 70s and my mom made this quite often for my dad and us 4 kids
ReplyDeleteI made this recipe back in the mid 50's when I was in junior high school. It was something that we had to make for my Home Ec class. It was years later after I was married and had children did I discover that the recipe was in the Betty Crocker cookbook. My granddaughter actually noticed it and told me. I had tougt all along that it was a recipe that my teacher had made up or whatever. I make now and freeze it 1-quart freezer bag as I am now in my 80s and I can't eat the whole 2-quart version.
ReplyDelete