[Recipe] Texas Hash

Fun fact! This recipe is the very first real recipe that I learned to make outside my family’s kitchens. This is the first recipe that we made during my 7th grade home economics class. How crazy is that? This isn’t that exact recipe (or at least I don’t think so), but it sure is close.

Another fun fact! Ancho chipotle chili powder is NOT the same thing as chili powder. NOT. THE. SAME. I made this recipe with ancho chili chipotle powder thinking that this would be the same thing. It’s not. Not at all. Our faces got very warm on the inside. Thank goodness for guacamole.

This texas hash recipe is a great all-in-one meal with lean protein, lots of veggies, and slow (slowly digesting, better for your blood sugar levels) carbs. The original recipe for this casserole called for instant rice, ground beef, no celery, and no beans. I added or changed these things to pretty up it’s nutritional profile.

[Recipe] Texas Hash

2 cups cooked brown rice (or cook this while simmering the tomato mixture)
1 pound lean ground turkey
1 onion, chopped
1 cup celery, chopped
1 large green pepper, chopped
1 tsp garlic
1 (14.5oz) can diced tomatoes
1 (8 oz) can tomato sauce
1-2 Tbsp chili powder (depending on the level of heat you’re looking for)
1 can whole kernel corn, drained
2 cups black beans (optional – I used a can)
salt and pepper to taste
1 cup shredded cheddar (or more – you can’t have too much cheese)

Preheat oven to 350F. Lightly grease a 2 1/2 quart casserole dish.

Chop the veggies to have them ready.

In a large skillet over medium-high heat, brown ground turkey with onions, celery, and green pepper.

Once the turkey is cooked, stir in diced tomatoes, tomato sauce and chili powder. Simmer for 20 minutes.

Stir cooked rice into the turkey mixture. Mix in the corn, beans, and salt and pepper.

Pour the mixture into casserole dish. Sprinkle with cheese.

Bake for 15 to 20 minutes or until cheese is melted.