Texas Straw Hat

As I have mentioned previously, I am a graduate of The Ohio State University (Go Buckeyes!). I attended the years before food really became a priority in attracting and retaining students so our choices for eating as part of the meal plan were clear. You had 11, 15 or 19 meals a week. All dining areas utilized the same menu and it was the typical all you care to eat cafeteria. Think high school cafeteria on the next level.

Food was generally what you would expect for mass production. Today, universities have poured money into the dining experience. Typically each dining area has a specialization (healthy dining, Italian, Mongolian Grill) and the student often can purchase food off campus from their dining plan.

Back then there were really only two meals that got the students excited. The first was served only for the brunch meal on rare Sundays – breakfast chicken. Think Chik-Fil-A chicken biscuits without the biscuits. Very yummy.

The second meal took on mythic status around the residence halls – Texas Straw Hat!

TSH was nothing more than what many call Frito pie. Southwestern flavored ground meat (with some onions) served over a bed of Fritos and topped with shredded cheese. I can’t tell what made it so wonderful, but it was and I’m glad to relive it here.

Not a healthy bite on the plate.

I was surprised to find celery in this recipe, but it works.

Frying up the meat and sauteing the vegetables at the same time.

Adding the ingredients for the sauce.

TSH – a classic!

Texas Straw Hat

Prep Time: 20 mins | Cook Time: 35 mins | Makes: 4-6

Ingredients:

• 1 lb ground beef

• 1 cup chopped onion

• 2/3 cup chopped celery

• 2/3 cup chopped green bell pepper

• 2 (6 ounce) tomato paste

• 1 cup water

• 2 teaspoons chili powder

• 1 teaspoon Worcestershire sauce

• 1/2 teaspoon salt

• 1/4 teaspoon dried thyme

• 1/8 teaspoon pepper

• 1 dash hot sauce

• corn chips

• 2 cups shredded cheddar cheese

Directions:

1. Combine ground beef and next 3 ingredients in a large skillet; cook until meat is browned, stirring to crumble.

2. Drain off pan drippings.

3. Stir in remaining ingredients except corn chips and cheese; bring to a boil.

4. Cover, reduce heat, and simmer 20 minutes, stirring occasionally.

5. Serve over corn chips, and top with cheese.

Nutritional Info:

Calories 571.1 Calories from Fat 328 Total Fat 36.4 g Saturated Fat 18.7 g Cholesterol 136.4 mg Sodium 1437.6 mg Total Carbohydrate 23.6 g Dietary Fiber 5.5 g Sugars 13.5 g Protein 39.7 g

Source:http://www.food.com/recipe/texas-straw-hat-30129