Texas Hash

More About This Recipe

• I'm the grateful holder of a very old wooden recipe box filled with treasured vintage recipes. It belonged to an elderly relative and was passed down to me. I've had fun reading and trying the recipes in Alma's handwriting -- some on recipe cards like you'd expect, some on torn pieces of yellowed paper, and some snipped from newspapers that, judging by the photos on the back, are decades old. School's starting up, so bye-bye breezy summer meals and hello weeknight family dinners that work with schedules in 5th gear. Perfect timing to resurrect Alma's old Texas Hash recipe -- with a few tiny tweaks to tailor it to today's busy calendars. This one-dish quickie is made easier with heat-and-eat rice and sweet and juicy canned Muir Glen diced tomatoes. Other than that, the rest of the ingredients are the same as the vintage version: onion, green pepper and ground beef. Heat thoroughly and serve. That's it. One skillet -- six servings. Plate it up with Pillsbury breadsticks and an easy lettuce salad for a complete meal in minutes. Comforting, filling, and best of all stress- and mess-free!
• If you liked that recipe, here are more skillet recipes to make when you need a simple meal!