Texas Straw Hats

Texas Straw Hats

This was one of my favorite meals growing up.  When my mom would say she was making this for supper, I would jump up and down excited.  The meat has a chili like flavor with an extra punch of tomatoes.  Serve this atop corn chips and you will be left saying “mmmmm”!  I like to add shredded cheddar cheese atop mine, but you could also add sour cream or any of your other favorite fixings.  I like to avoid process foods if at all possible, but I do make an exception for using the chips in this recipe.  They really compliment the tomato and chili flavors nicely.  If you have to cook for a big crowd, this would be the perfect dish as you can adjust the servings as needed.

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Brown the ground beef with the onion, celery, and green pepper, drain grease when cooked.

Brown the ground beef with the onion, celery, and green pepper, drain grease when cooked.

 

 

 

 

 

 

 

 

 

Add the seasonings, tomato paste, ketchup, water, and Worcestershire sauce to the ground beef mixture and cook on low for 10-15 minutes or until thickened. Serve over corn chips and top with shredded cheddar cheese. Serves 6.

Add the seasonings, tomato paste, ketchup, water, and Worcestershire sauce to the ground beef mixture and cook on low for 10-15 minutes or until thickened. Serve over corn chips and top with shredded cheddar cheese. Serves 6.

 

Texas Straw Hats
 
Author:
Ingredients
  • 2 lbs ground beef
  • ⅔ cup chopped celery
  • ⅔ cup chopped green pepper
  • 1 cup chopped onion
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon thyme
  • ½ teaspoon pepper
  • 1 6-oz can tomato paste
  • ½ cup ketchup
  • 1 cup water
  • 2 teaspoons Worcestershire sauce
  • corn chips
  • shredded cheddar cheese
Instructions
  1. Brown the ground beef with the onion, celery, and green pepper, drain grease when cooked. Add the seasonings, tomato paste, ketchup, water, and Worcestershire sauce to the ground beef mixture and cook on low for 10-15 minutes or until thickened. Serve over corn chips and top with shredded cheddar cheese. Serves 6.

Adapted from my mom

This post is linked to The Country Cook, The Gooseberry Patch


Comments

  1. The Better Baker says

    MMMM! This is similar to a family favorite dish that we love. Great idea – and the name of the dish is a real attention getter too. =) So glad you shared…and linked back…at Weekend Potluck. Nice!!!

  2. Michael says

    For some reason, a few bits of raw celery on top really make this. I’m not a big celery fan, but they made it this way at school growing up, and it adds just a little cold crunch that completes this gourmet dish. ;)

    • Kristie says

      I am so glad you liked it! My husband also does not like celery in food! But he does make an exception for this dish. The celery really brings out the other flavors in this recipe and compliments it nicely.

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