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Mexican Hash

fast.cook's picture
Ingredients
  Canned beef roast hash 30 Ounce (Two 15 Ounce Can)
  Canned tomatoes 8 Ounce (1 Can)
  Green chillies 2 Tablespoon, rinsed, seeded and chopped
  Shredded monterey jack cheese 1 Cup (16 tbs)
Directions

In 10-inch skillet stir together hash, un-drained tomatoes, and chili peppers.
Bring to boiling.
Reduce heat; simmer, uncovered, stirring often, about 15 minutes or till the excess liquid evaporates.
Sprinkle cheese atop hash mixture.
Cover and heat about 2 minutes or till cheese melts.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Method: 
Boiled
Interest: 
Quick

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