Mexican Hash Recipe

From Dorothy McNett's Recipe Book.

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Mexican Hash

by Doreen Norman for Beef Week 1997, Stews and Casseroles Division

1 pound ground beef
1/2 onion, chopped
2 cloves garlic, chopped
1 8 oz. can tomato sauce
1 16 oz. can Mexican chili beans
1 package taco seasoning mix
1 16 oz. can whole kernel corn
1 cup cooked rice
1 cup grated cheese
2 Anaheim peppers

Saute onions and chopped garlic in a little olive oil. Add meat and cook until brown. Drain liquid off meat and add taco seasoning mixture with 3/4 cup water. Cook down. While taco seasoning is cooking in meat, sear Anaheim peppers over open flame until black. Put in a paper bag for 15-20 minutes. Take out of bag, peel outside layer of peppers and remove seeds from center and chop. Add on top of meat mixture. In casserole, spray dish with Pan spray, place rice on bottom, add 1 can corn, chili beans, meat mixture, Anaheim peppers and tomato sauce. Cook in oven at 350 degrees for 20 minutes, add 1 cup grated cheese. Cook additional 10 minutes. Serve with tossed green salad and honey corn bread. This goes real good with this casserole.

Recipe created 1997-07-25.

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