Skillet Texas Hash
Corn on the Cob with Onion-Butter and Corn Muffins with Honey
Ingredients
- ½ lb ground beef
- ½ onion, chopped
- ½ green pepper, seeded and chopped
- ½ cup uncooked long-grain rice OR small pasta
- 1 cup water
- 1 (14.5-oz) can diced tomatoes, drained
- 1 tsp chili powder
- ½ tsp paprika
- ¼ tsp garlic salt
- ⅛ tsp pepper
Instructions
- Cook ground beef, onion, and peppers in a skillet over medium heat until beef is browned and crumbly, then drain.
- Stir in uncooked rice/pasta, water, tomatoes, chili powder, paprika, garlic salt, and pepper.
- Bring to a boil; cover, reduce heat, and simmer 20 to 25 minutes or until rice is tender.
Side Dish Ingredients
- 1 corn on the cob, cut in half
- ¼ cup butter, softened
- ¼ cup finely chopped green onion
- ¼ tsp garlic salt
- 4 reserved baked corn muffins, reheated
- ¼ cup honey
Side Dish Instructions
- Boil corn in water for 6-8 minutes or until tender. Drain.
- Combine butter, onion and garlic salt. Transfer to a plate, and roll hot corn in butter to serve.
- Use any leftover onion butter to spread on warm muffins. Drizzle with honey.
Budget Friendly Meal Plan
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