Texas hash was one of the first things I learned to cook, lo, those many years ago. As a kid, my aunt shared the recipe with me. It was a staple when it was my turn to cook.
Tired after a long week, I cast about for something that required minimal effort. Remembering Texas Hash, I recreated the meal from memory last night. Not too shabby after not having prepared it for 30+ years.
This is a fairly mild version; if you want something really spicy, add a chipotle pepper in adobo sauce, or a jalapeno or serrano pepper. The quantities below will serve four people and provide leftovers.
1 large onion, chopped 1 red or green bell pepper
1 lb hamburger 1 15-0z can pinto or cannellini beans