 My granny used to always give me Texas hash recipes. I don't know why, but I think she thought you could feed a whole family cheat with Texas hash. Hey y'all, it's Timmy. With Collard Valley Cooks, today we're making Texas hash out of our volume two cookbook. We had some extra ground beef. It's something that Amy enjoys. So we're gonna throw it together right quick. It's really good this time of year. And so I hope you enjoy this recipe. Now, in my recipe book, I tell you to saute the bell pepper and onion and skillet. So you're gonna be using a few tablespoons of bell pepper, about three, and a whole onion, which is close to about a cup. About three tablespoons of pepper. We're just gonna saute it until it gets nice and soft. In the meantime, while this is sauteing, just leave it on a low temperature. We'll start putting our other stuff again. You're gonna take one and one-half cups of water and one nor beef bouillon. And I usually break it up a little. And we're gonna place this in the microwave until it's boiling. I would say at least three and a half minutes on high. About three cups of this ground beef that I've browned today. We're gonna put in a teaspoon of pepper, two teaspoons of salt. We're going to put in a tablespoon of chili powder, kidney beans, drained, one can of diced tomatoes. I'm using parboiled rice. It doesn't have to be, but that's what I like to use. We're gonna put in one cup of rice. We got the bell pepper, the olive oil, the ground chuck, the boiling waters in the microwave, the beef bouillons in the microwave. We got our chili powder, our tomatoes, our kidney beans, salt and pepper, the rice. And then we add the cheese last before we put it in the oven to bake. We're gonna bake this at 350 for 45 minutes. We're gonna check and see if our water's boiling. It's not quite boiling. So you need to leave it in there on a high until you see it boiling. These are ready. We're gonna put these in our bowl. Looks really good. Oh, really good. It's such a good and easy recipe, y'all. Your kids don't even like it. All right, we're gonna get out of our boiling water. I'm gonna whisk it a little bit before adding. It gets that bouillon mixed up really more bouillon. You can use better than bouillon, but just make sure you mix it up. And it's got a lot of good flavor in it. Pour this over all of our ingredients. You got chili powder, onion, pepper, salt, pepper. It's gonna be really good. Okay, now we're gonna mix in eight ounces of cheese and leave a little bit for the top. This is Mexican blend. It's what the recipe calls for. Got that in there good. Now you're gonna put this in a baking dish. Got some olive oil spray. And I'm gonna spray my dish so that it's easy clean up when I'm done. It smells so good. My granny used to always give me Texas hash recipes. I don't know why, but I think she thought you could feed a whole family cheat with Texas hash. I remember going over there one time and she had a reader's digest. Y'all know they always used to read the stories in there and it had a Texas hash recipe in it. And she made me get that and bring it home. She wanted me to make it for my family. I miss my greenie bee. I love her. All right, we're gonna put this in the oven. If it's in that dish, just perfect. I may put a little foil underneath it, but it shouldn't boil over. So we're gonna get it out of the oven. Let's dip into this Texas hash. See what it looks like. Looks really good, y'all. That's a cheese on the top. Gosh, it smells so good. This is a good dish, y'all, and it's so easy. And it's smoking hot. Good for a winter time. This is packed full of flavor and your family's gonna love it. My Texas hash recipe and volume two cookbook. Thanks for watching. Color Valley Cooks, where we cook, like Granny did.