Campfire Girls' Texas Hash

READY IN: 40mins
Recipe by ketchupqueen

My mom was a Campfire Girl from Bluebirds until adulthood, when she was a summer camp counselor for several years. On some of those Bluebird overnights, they used to make this simple version of "Texas Hash". Transposed to the kitchen, it became a family favorite with her kids, and now I make it for my family. It's easy, cheap, fast, and satisfying. I add garlic and use no-salt-added tomatoes because I'm on a reduced-sodium diet due to pregnancy, and it turns out okay for us, but you may do as you wish, of course. This recipe would, of course, adapt easily to be a camp-out recipe.

Top Review by Chef Mommie

This is my second review. I had to re-review to let you all know what I did with the left-overs. Mmmmmm Mmmm- I put some cheese on a tortilla, heated in the microwave, took it out, put the hash on it, added a little picante sauce, a little sour cream...rolled it up and ohhhhh it was gone in seconds! Two meals with one easy dish. This is one of my very favorites now! *********************** 1st review- Not a thing in the world wrong with this! While I was cooking it I thought it might be a good mix to go in a green pepper and it might be. When it was first done, I thought it was a little bland but after it sat for about 15 minutes during cool down, it was just perfect for me! I picked this for "Pick a Chef" and it is going in my keeper file. Thank you my sweet little ketchupqueen! — Sep 27, 2005

Ingredients Nutrition


  1. In a deep-sided saute pan, dutch oven, or other deep pan with tight-fitting lid, brown beef over medium-high heat.
  2. (If not using lean ground beef, you will need to drain off all but a few Tbsp. of the fat at this point.) Add onion and garlic.
  3. Saute until onion begins to get transparent.
  4. Add rice.
  5. Stir in and saute a little more, just until rice starts to get opaque.
  6. Reduce heat to low.
  7. Add tomatoes, with their liquid.
  8. Stir well.
  9. Stir in chili powder.
  10. Add half the tomato can or so of water, and stir.
  11. Cover and cook for 15 minutes.
  12. Remove lid and stir again.
  13. Add 1/3 to 1/2 can more water, as necessary.
  14. Make sure you stir thoroughly so that none burns to the sides.
  15. Cook another 10 to 15 minutes, or until rice is done and all water is absorbed.

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