Holiday Hash

Submitted by Gwen B.

  • 1 lb Ground Beef
  • 1 small Onion, chopped
  • 1 Bell Pepper, diced
  • 1 14-oz can Tomatoes, diced
  • 1 10-oz can Tomatoes & green chilies
  • 1/2 cup Sunsweet Dried Cranberries
  • 1/4 cup Green olives with pimentoes, sliced
  • 1/4 cup Almonds, sliced
  • 1 Tablespoon Cinnamon
  • 2 cups cooked White Rice
  • to taste Salt
  • to taste Pepper
  • 1 Tablespoon Flour

In a large skillet over medium-high heat, brown the ground beef and drain the grease. Add the onions and peppers. Saute until onions are translucent, 4-5 minutes. Sprinkle with flour and mix in well. Add tomatoes and juices, dried cranberries and cinnamon. Mix well, bring to a low boil, then lower heat and let it simmer for 5-10 minutes. Add the olives and season with salt and pepper.

Heat the oven to 300 degrees. Place the almonds in a metal pan and toast until golden brown, about 5 minutes. Remove from oven an pour them onto a paper towel immediately to avoid overcooking.

Serve the hash over white rice and sprinkle with almonds.


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