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In a skillet cook ground beef and onion and garlic until meat is browned and vegetables are tender. Stir in the undrained tomatoes, undrained beans, green chili, uncooked rice, bell peppers, chili powder, cumin, salt and 1/2 cup water. Bring to boil. Reduce heat. Simmer, covered for 20 minutes stirring occasionally.
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The Texan (1958)
In a large skillet (that has a lid), heat the olive oil on medium-high heat. Add in the onions, celery, peppers, and garlic. Cook for a few minutes until starting to soften. Add the ground beef and continue to cook until browned. Season with salt and pepper. Add in dry mustard, paprika, chili powder, parsley, and rice.
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Instructions. Add a light coating of cooking oil spray to a large skillet and heat it to medium heat. Brown the meat and drain the fat after the pink is gone. Stir in all the spices, (except for salt and pepper add that at the end) add the tomato paste, and stir to combine.
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Instructions. Preheat the oven to 450°F. Put the drippings or oil in a large (10-inch) cast-iron skillet and place in the oven as it preheats. In a large bowl, stir together the cornmeal, flour, baking powder, and salt. Whisk together the egg and buttermilk then stir into the dry ingredients until well combined.
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More Mom's Texas Skillet Cornbread. Be sure to save a little for your softened butter and favorite preserves or honey! Mom's Texas Skillet Cornbread. This old-fashioned cornbread recipe is gluten-free and made in a cast iron skillet for a crispy crust and a moist center. It's made with simple ingredients that you probably already have on.
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To start making the Texas Beef Skillet recipe, I heat a non-stick skillet over medium heat. Then, I add 1 pound of ground beef and 3/4 cup of chopped onion. I cook the mixture until the beef is beginning to brown and the onion turns translucent, about 10 minutes. After that, I drain off any excess fat.
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Directions. In a large skillet, cook the beef, onion and garlic over medium heat until the meat is no longer pink; drain. Add the beans, tomatoes, chiles, rice, water and seasonings. Bring to a boil. Reduce heat; covered and simmer for 25 minutes, stirring occasionally. Serve in the skillet or transfer to a shallow serving dish.
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Sauté until ground beef is no longer pink, breaking up beef as you cook. (Drain any excess grease.) Add rice and cook for two minutes letting rice absorb liquid. Add tomato paste and cook for one minute. Add canned tomatoes with juice, water and Worcestershire sauce. Stir, cover and simmer for 20 minutes covered.
The Texan (1958)
Once hot, add ground beef and onion. Cook until the beef is browned and the onion is softened, about 4-5 minutes. Add garlic, and cook for about 30-60 seconds more, until fragrant. Drain fat and return beef mixture to pan. Add water, cumin, chili pepper, paprika, and salt to skillet. Stir well to coat the beef.
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Make this an all-day Texan breakfast by adding pieces of smoky bacon to this Texas hash recipe. First, cook 10 slices of chopped bacon in the skillet, take them out, and then cook the rest of the ingredients in that delicious bacon fat! Throw that crispy cooked bacon back into the mix just before adding the rice and diced tomatoes. Spicy Texas hash
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Preheat the oven to 350 degrees F. Grease a 10-inch cast iron skillet with softened butter. The first step is preparing the cake. In a small saucepan over medium heat, bring to a boil the water, butter and cocoa powder, stirring frequently. Remove from heat. In a large bowl, stir together the flour, sugar, baking soda and salt.
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Heat oil in a large cast iron skillet that has a tight-fitting lid over medium-high heat. Add the onion, bell pepper, and beef. Cook, stirring occasionally, until the meat is no longer pink, and the vegetables are tender, about 7-9 minutes. Drain off excess grease.
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Remove it from the heat and whisk in the dry ingredients along with the buttermilk, egg and vanilla. Place in the oven and bake for 18-25 minutes or until the top springs back when touched. Remove from the oven and allow to cool. Meanwhile, in a small saucepan set over medium-high heat, boil the butter, cocoa and milk.
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Instructions. In a large 12" cast iron skillet (or other skillet) over medium heat, brown the ground beef, onion and pepper together until the beef is no longer pink and the vegetables start to soften. Drain off any fat. Add the tomatoes, uncooked rice, chili powder, worcestershire sauce, garlic, salt and pepper. Stir well.
15 1/2" Cast Iron Skillet
One tale traces the dish to the early 20th century, when a cook at Ethel's Home Cooking in Lamesa, Texas, received an order for "chicken, fried steak" and mistakenly combined the two dishes.