Recipe(tried): An old standby, Texas Hash, updated

Baseball season is in full swing! Instead of cooking well balanced meals for my family, I'll be in the concesion stand making nachos and chili dogs! Anyway, I fixed an old favorite last night that I have adapted into a quick dish and my family loves it. I actually tripled the recipe so that we would have leftovers tonight to eat between work and ball practice.
TEXAS HASH
IN A LARGE SKILLET, BROWN 1 LB. LEAN HAMBURGER WITH A LARGE CHOPPED ONION AND A CHOPPED GREEN PEPPER. DRAIN.
I ALSO RINSE THE HAMBURGER UNDER HOT WATER TO REMOVE EXCESS GREASE. ADD A LARGE CAN OF TOMATOES, BROKEN UP,
1/2 CUP LONG GRAIN REGULAR WHITE RICE, 1--2 TABLESPOONS MEXENE CHILI POWDER, SALT AND BLACK PEPPER TO TASTE. I ALSO ADD A TABLESPOON OF SUGAR. sTIR TOGETHER, BRING TO A BOIL, COVER AND SIMMER FOR ABOUT 25 MINUTES. COVER WITH 1 CUP CHEDDAR CHEESE. ALLOW TO MELT. SERVE.
yOU CAN ALSO POUR THE MIXTURE IN A BAKING DISH AND BAKE
FOR ONE HOUR AT 350.
with this we had golden queen whole kernal corn from my freezer, canned half-runners, and quick HERBED
BISCUITS. Unfortunately, there was no time for dessert before we hit the road to the ballpark.
HERBED BISCUITS
2 CANS CANNED BISCUITS
1 STICK MELTED BUTTER
1/4 CUP PARMASEAN CHEESE
1 TSP ITALIAN SEASONING
1/2 TSP GARLIC POWDER OR SALT (TO TASTE)
SPRAY A BUNDT PAN. CUT THE BISCUITS IN QUARTERS. DIP IN BUTTER, THEN IN COMBINED HERB MIXTURE. PLACE IN PAN. BAKE FOR ABOUT 20 MINUTES OR UNTIL BROWN AND COOKED THROUGH. TURN OUT ON A PLATTER. VERY GOOD AND PRETTY FOR THE TIME IT TAKES TO DO.

EVERYONE HAVE A GOOD DAY! THE WEATHER HERE IS WONDERFUL--IT WILL BE 80 DEGREES THIS AFTERNOON. MY NEXT GOAL IS TO PLANT PEAS, BROCCOLI AND CABBAGE IN MY GARDEN.