Texas Straw Hats
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 1 cup onion, diced
- ⅔ cup celery, diced
- ⅔ cup green bell pepper, diced
- 3 tablespoons butter
- 1 kilo ground beef, (2 lb)
- 2 teaspoons chili powder, and as desired
- 2 teaspoons salt
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 2 cans tomato paste, (6 oz / 170 g each)
- ½ cup ketchup
- 2 cups water
- 2 teaspoons Worcestershire sauce
- dash hot pepper sauce
- 2 bags corn chips, (10 oz / 283 g each)
- 2 cups sharp Cheddar cheese, shredded, (8 oz / 226 g)
Instructions
- In a large non stick pan, melt the butter, then cook the onion, celery, and bell pepper until soft but not browned.
- Add the ground beef, brown lightly, breaking up the meat with your spatula.
- Add the remaining ingredients except the corn chips and cheese. Stir together and simmer uncovered for 1 hour, stirring occasionally.
- Serve over corn chips and top with cheese, enjoy!
Notes
Fair cost per serving based on the amount of beef. A 50/50 mix with pork would reduce the cost.
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