Texas Hash

Name: Texas Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. hamburger; 2 green peppers, chopped; 1 medium onion, chopped; 1 large can whole tomatoes; 1 lb. pkg. wide egg noodles; 1 can tomato juice; 2 tsp. chili powder; 2 tsp. salt; 1/4 tsp. pepper; 1 small pkg. Mozzarella cheese, shredded

Eats Now Editorial Team · 786 kcal · Soups & Stews

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Texas Hash – a delicious recipe with hamburger, green peppers, onion, tomatoes, wide egg noodles, tomato juice. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1 1/2 lb. hamburger
2 green peppers, chopped
1 medium onion, chopped
1 large can whole tomatoes
1 lb. pkg. wide egg noodles
1 can tomato juice
2 tsp. chili powder
2 tsp. salt
1/4 tsp. pepper
1 small pkg. Mozzarella cheese, shredded

1
Saute green peppers.
2
Brown beef with onion.
3
Cut tomatoes into large chunks.
4
Add all ingredients.
5
Stir in noodles last. Put into a greased baking dish.
6
Add extra tomato to cover.
7
Bake at 350u00b0 for 45 minutes to 1 hour.
8
Cover the dish while baking.

786

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 lb. hamburger, 2 green peppers, chopped, 1 medium onion, chopped, 1 large can whole tomatoes, and more.

Yes, Texas Hash falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
786 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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