Texas Straw Hat (similar to Frito pie)

“Texas straw hat” is a recipe that’s similar to Frito Pie. It contains corn chips (Fritos), plus beef, onion, celery, and more. The recipe dates from at least 1961.
 
“Texas straw hat” is also sometimes called “Mexican straw hat.”
   
     
Google Groups: rec.scouting.guide+girl
From:  Karen Stephens
Date:  Mon, May 27 1996 12:00 am
 
Am looking for a recipe for Texas Straw Hat, which I think originally came out of a Girl Scout cookbook. It’s sort of a glorified Frito pie, but with different spices. It may have been regional, since I grew up in Texas, but I’d sure like to have it again.
 
Google Groups: rec.equestrian
From:  M. Brumbaugh
Date:  Tues, Jan 14 2003 2:29 pm
 
Wendy S

wrote:
>Ken Brown wrote:
>> Quick and dirty Taco Pie:
>> Fritos fill the bottom of a bowl (or just plop on a plate).
>> Ladle on taco meat.
>> Add onions and whatever else floats your boat.
>> Cover with cheese.
>> Nuke it so cheese melts (or just leave the cheese alone).
>> Eat it.
>> This is a staple munchie found at the snack shack at many “rodeo” events.

>That sounds suspiciously like “Frito Pie” which schools in Texas actually
>consider to be a main dish!

They served us something in the dorms when I was in college (nearly 20 years ago) they called a Texas Straw Hat that sound just like this.
   
Google Groups: rec.food.cooking, rec.food.recipes
From:  RAYT721
Date:  Fri, Feb 7 2003 5:40 pm
 
Texas Straw Hat

1 lb. ground beef
1 cup chopped onion
2/3 cup chopped celery
2/3 cup chopped green pepper
2 (6 oz.) cans tomato paste
1 cup water
2 tsp. chili powder
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. dried whole thyme
1/8 tsp. pepper
Dash of hot sauce
1 (6 oz.) pkg. corn chips
2 cup shredded cheddar cheese
 
Combine first 4 ingredients (beef, onion, celery, green pepper) in a large skillet; cook until meat is browned, stirring to crumble. Drain off grease. Stir in remaining ingredients except corn chips and cheese. Bring to a boil. Cover; reduce heat and simmer 20 minutes, stirring occasionally. Serve over corn chips and top with cheese.
 
3 September 1961, Independent Press-Telegram (Long Beach, CA), Cook Book, pg. 38:
TEXAS STRAW HATS

1 cup chopped onion
1/3 cup chopped celery
1/3 cup chopped green pepper
3 tablsp. fat
2 lbs. ground beef
2-3 tsp. chili powder
2 tsp. salt
1/2 tsp. thyme
1/4 tsp. pepper
1 6 oz. cans (1 1/3) cups tomato paste
1/2 cup catsup
2 cups water
2 tsp. Worchestershire sauce
dash tobasco sauce
1 6 oz. pkgs. corn chips
shredded sharp American cheese

In large skillet, cook onion, celery, green pepper in hot fat until tender but not brown. Add beef, brown lightly. Add remaining ingredients except chips and cheese; simmer uncovered for one hour stirring occasionally. Serve meat on ch=orn chips and top generously with shredded cheese. Serves six to seven.

MRS. MERIANN HOFFMAN
5434 E. Ocean

26 November 1962, Chicago Daily Tribune, pg. B15:
This flavorful ground beef dish could be prepared in advance and reheated for serving.

TEXAS STRAW HATS
(Six servings)
1 small onion, chopped fine
1/3 cup chopped celery
1/3 cup chopped green pepper
2 tablespoons drippings
1 pound ground beef
1 teaspoon each: chili powder and salt
1/4 teaspoon thyme
1/8 teaspoon pepper
1 can (6 ounces) tomato paste
1/4 cup catsup
1 cup water
1 teaspoon worcestershire sauce
1 package (6 ounces) corn chips
1/2 cup grated sharp cheese

Cook onion, celery, and green pepper in drippings for 5 minutes. Add beef and mix until crumbly. Add remaining ingredients except corn chips and cheese. Simmer uncovered for 45 minutes. Serve mixture over corn chips and top with cheese.

Mrs. John E. Smith
3258 Bixter, Lakewood, Cal.

11 December 1969, La Verne (CA) Leader Bulletin, “School Menu,” pg. 2?:
Texas Straw Hat (chili on a bun w/corn chips)