Texas Hash - A quick one-skillet meal the whole family will love! Made with ground beef, peppers, rice, tomatoes and chili powder.

A few months ago, after we posted this recipe for American Chop Suey, we received a comment from a reader named Michelle asking if we had a similar recipe – only instead of pasta it included rice! It was a dish that she remembered her mother making for their family – but she never wrote down her mother’s recipe and could never get the seasonings exactly right.

Our reader referred to this dish as “Spanish Rice” (not be to confused with our version of Spanish rice posted here). But after researching the request a bit more – we believe that the dish is more commonly known as Texas Hash – and here is our version!

Texas Hash - A quick one-skillet meal the whole family will love! Made with ground beef, peppers, rice, tomatoes and chili powder.

Texas Hash is a quick and easy skillet dish that combines ground beef, rice, and diced tomatoes that are cooked together with onions and bell pepper – plus a touch of chili powder and other seasonings.

What’s great about this recipe is that it all cooks in one skillet (love the easy cleanup!) – plus it’s a hearty and filling dish that the whole family will love!

Texas Hash - A quick one-skillet meal the whole family will love! Made with ground beef, peppers, rice, tomatoes and chili powder.

We’re not sure if this dish is as delicious as the version that our reader Michelle’s mother used to make – but we sure hope it comes close!

Texas Hash - A Family Feast

Texas Hash

  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 minutes
  • Yield: 4-6 servings


Although not shown here in our recipe photos, we think this dish would also be delicious with cheddar cheese on top! (We’ve listed that as an optional ingredient in the recipe below.)


  • 2 tablespoons olive oil
  • 1 cup diced onion
  • 1 cup diced green bell pepper
  • 1 tablespoon minced fresh garlic
  • 1 pound ground beef, 80/20
  • ½ teaspoon dry mustard
  • 2 teaspoons chili powder
  • 2 teaspoons kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup long grain white rice
  • 2 tablespoons tomato paste
  • 1 14.5-ounce can diced tomatoes with juice
  • 1 cup water
  • 1 teaspoon Worcestershire sauce
  • 1 cup shredded cheddar cheese, optional and not shown in our photo


  1. In a skillet that has a tight fitting cover, heat olive oil over medium high.
  2. Add onion, peppers, garlic, ground beef, dry mustard, chili powder, salt and pepper. Sauté until ground beef is no longer pink, breaking up beef as you cook.
  3. Add rice and cook for two minutes letting rice absorb liquid.
  4. Add tomato paste and cook for one minute.
  5. Add canned tomatoes with juice, water and Worcestershire sauce. Stir, cover and simmer for 20 minutes covered.
  6. After 20 minutes, remove lid and fluff the mixture then serve. If the mixture is to wet, cook for another few minutes with lid off.
  7. If you are using the cheese, sprinkle on top for last few minutes of cooking time with lid on.


You may also like:

American Chop Suey

American Chop Suey - A Family Feast

Spanish Rice

Spanish Rice - A Family Feast

Nourshing Rice (Arroz con Sustancia)

Nourishing Rice (Arroz de Sustancia) - A Family Feast

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  • Nutmeg Nanny wrote:

    I love this! It’s the perfect all in one meaty meal. Also, I would totally add the cheese too 🙂

    • Martha wrote:

      Thanks – yes – everything is better with cheese! 🙂

  • Heather // girlichef wrote:

    I’ve never heard of this dish before, but it sounds like something my family would devour! Added to my menu for next week, thanks. 🙂

    • Martha wrote:

      Thanks Heather – I hope you all enjoy it!

  • Ashley @ Wishes & Dishes wrote:

    I’m always a fan of skillet recipes – I am not a big fan of cleaning up after myself in the kitchen! LOL Love this dish.

    • Martha wrote:

      Thanks Ashley!

  • Amanda @The Kitcheneer wrote:

    This looks delicious! And yes, everything is better with cheese!

    • Martha wrote:

      Thank you Amanda!

  • Lana@NeverEnoughThyme wrote:

    This is just the kind of one-pot recipe that my family enjoys so much. Perfect for this nice, cooler Fall weather we’re currently enjoying!

    • Martha wrote:

      Thanks Lana!

  • Lora @cakeduchess wrote:

    A fantastic dish of comfort…full of fun spice! And yes to the cheese!!

    • Martha wrote:

      Thanks Lora!

  • Karissa | Sweet as a Cookie wrote:

    Oh yum! I wish my boyfriend wouldn’t be scared of new recipes. This sounds amazing!

    • Martha wrote:

      Thanks Karissa – hopefully you can convince him to try new foods!

  • Angie | Big Bear’s Wife wrote:

    I could live off of rice! I love meals like this that are all combined into one serving dish (you know like the meat, rice etc).

    • Martha wrote:

      We do too Angie!

  • Angela |Mind Over Batter wrote:

    I love one pot/one skillet meals. This hash looks so hearty and I love the addition of cheese at the end. Mmm…

    • Martha wrote:

      Thanks Angela!

  • stephanie wrote:

    This is perfect in so many ways! One pot of goodness…and even gluten-free!

    • Martha wrote:

      Thanks Stephanie! Yes – gluten free! 🙂

  • Michele wrote:

    I make a similar recipe and use it for stuffed peppers…Delicious!

    • Martha wrote:

      Great idea Michele! I’m going to try that soon!

  • Cindy wrote:

    We made this for dinner today, I added green chile because we live in New Mexico and add it to everything – was delicious. Thanks for a great new addition to our line up.

    • Martha wrote:

      Thanks Cindy! Yes – this recipe is very adaptable! Glad you enjoyed it!

  • June wrote:

    Think this would work with quinoa? Maybe a little longer cooking time?

    • Martha wrote:

      It might June! The water to grain ratio is similar (although I tend to cut back a bit on the water when cooking quinoa). And the cooking time might be a little different…please let us know how it comes out if you try it with quinoa!

  • Sarah wrote:

    This sounds like a much better version of what we used to stuff peppers growing up. Will definitely need to give this a try!

    • Martha wrote:

      Hope you enjoy it Sarah!

  • Alexis @ Upside Down Pear wrote:

    This sounds super delicious. It reminds me of a dirty rice! There’s nothing better than one pot meals. And cheese is never optional 😉 I can’t wait to make this!!

    • Martha wrote:

      Thanks Alexis – yes – this dish seems to have a lot of different variations and goes by a lot of different names! All good… 🙂

  • Debi @ That Crafty Lunch Lady wrote:

    I LOVE simple one-pot meals!! I’m pinning this recipe to try in the very near future!

    • Martha wrote:

      Thank you Debi!

  • Bob wrote:

    Put the cheese on and put it under the broiler, serve with a good sour dough

    • Martha wrote:

      Sounds like a perfect way to serve this dish Bob!

  • Beverly wrote:

    I grew up eating Texas Hash – it came from an old Betty Crocker Cookbook that came out in the early 1960’s. It did not have dry mustard or Worcestershire. The version in the cookbook was baked. (My mother’s version) One time when my kids were young, out oven went out – and the kids loved Texas Hash, so I came up with a version that I could do on the stovetop. And we wound up liking it even better. I now realize that the baked version was more “dry” – in the skillet version it stays moister. It had bell peppers, onion, a quart of canned tomatoes, chili powder. My version has the bell pepper and onion, minced garlic (or garlic powder) but one regular store bought can (15 oz?) tomatoes, 1 can of tomato sauce, and while I put chili powder, I’ve found that 1 packet of a good quality taco seasoning packet was how we liked it. Those who wanted it hotter, sprinkled on some Tony Chachere’s at table.

    • Martha wrote:

      Thank you for sharing Beverly! We love these classic recipes…

    • Gwen Bailey wrote:

      Ty so much.. my Grandmother made this all the time. I’m going to try it tonight the way you do it. My Grandma must of got the recipe from that cookbook lol. I never made this and haven’t had it for 20 years. Can’t wait!!

      • Martha wrote:

        Hi Gwen! We hope our recipe is as good as your Grandmother’s version! 🙂

  • stephanie wrote:

    What would be a good side to this dish, or is one not needed?

    • Martha wrote:

      Hi Stephanie – we’d probably serve it with a salad! Or maybe some green vegetables. Hope that helps!

      • Gwen Bailey wrote:

        My Grandmother would put it over mashed potatoes… so good

        • Martha wrote:

          Great idea!

  • Radeana Wilson wrote:

    Made this today. It was sooo good. My family devoured it. I used shredded pepper jack cheese on mine. My son & daughter wrapped some in a tortilla. I had a little that way and it was very good. I will definitely make this again. Thank you for the great recipe.

    • Martha wrote:

      You’re very welcome! We’re glad you enjoyed the recipe and I love the idea of putting it in a tortilla!

  • Tracie wrote:

    very nice but needs 3x more rice.

  • Amy wrote:

    Just made for dinner- great comfort food on a cold November night! I didn’t have tomato paste, so I skipped that, and it was still fabulous. I bumped up the rice to 3/4 c and that worked great. I added a little chipotle too, as we like it spicy. GREAT recipe, and I will print and make again for sure.

    • Martha wrote:

      Thanks Amy! So glad you enjoyed the recipe!

  • Sharon Dirr wrote:

    I have one that my Mother in law makes that is called Texas Hash , it’s similar but not the Same . It’s very good and spicy with Rotel tomatoes and she bakes it . If you would like it , email me and I will send you the recipe . We love it

    • Martha wrote:

      Thanks so much Sharon – we’d love to see the recipe! info@afamilyfeast.com – thank you!

  • Katherine wrote:

    Would it be possible to make this in a crockpot? I made this the other week, my husband said this recipe was a keeper!

    • Martha wrote:

      Hi Katherine – I really don’t know – the dish as written only takes about 30 minutes to prepare so I’ve never tried making this in a slow cooker. Sorry I can’t be more help!

  • Sandra J. Smith wrote:

    thank you

  • Lesley wrote:

    I’d never heard of this dish, but it sounded easy and delicious so we gave it a try. Definitely something we will make again. The leftovers were even better the next day!

    • Martha wrote:

      Thanks Lesley! So glad you enjoyed the recipe! (I agree – it does taste better the longer it sits!)

  • Stacy wrote:

    This was amazing!!! Smelling it while it was cooking was torture. I enjoyed every single bite and even kept the leftovers for myself instead of sending them to work with my husband. Even my “I don’t like rice” child ate every bite. I just went ahead and stirred the cheese into the entire thing at the end. Yummy!

    • Martha wrote:

      Thank you so much Stacy – so glad you all enjoyed the recipe!

      • Rosemary wrote:

        My husband does not like rice. Can I make this with elbow macaroni? Do you have any thoughts on how I would do this?

        • Martha wrote:

          Hi Rosemary – You might want to start with our American Chop Suey recipe as an alternative: http://www.afamilyfeast.com/american-chop-suey/ – and then you could change up the seasonings and herbs a bit to match the Texas Hash recipe. Hope that helps!

  • Emily Laguna wrote:

    I stumbled upon your site when i googled “what can i do with ground pork and rice”. My husband and I loved this! And i think the kids can be won over… I didn’t have any bell pepper so I used a handful of fresh chopped spinach thrown in right before the can of tomatoes. And i didn’t have any ground mustard, so I used about a tsp of dijon mustard. Also used my ground pork, of course. Great flavor! Will be making again.

    • Martha wrote:

      Thanks Emily! So glad you all enjoyed the recipe! Sounds like some great substitutions!

  • Darlene Humphreys wrote:

    I used about a cup of rice and a small can of corn with juice. As others said, you can add or delete, spice it up or down and it will still be amazing. SOOOO good with the cheese too. And maybe a dollop of sour cream lands on top after it is in the bowl. =)

    • Martha wrote:

      Oh yes Darlene – I love the idea of a dollop of sour cream on top! 🙂 Great idea!

  • Martha wrote:

    Great idea Christy!

  • Debra Messeman wrote:


    • Martha wrote:

      Thanks Debra!

  • jerry wrote:

    great for stuffing bell peppers

    • Martha wrote:

      Great idea Jerry!

  • Lynd wrote:

    This dish is delicious a great family meal, I will be making this regularly.

    • Martha wrote:

      Thank you! So glad you enjoyed it!

  • Sue Carnahan wrote:

    Good evening ,
    I found your recipe for Texas Hash. It is very similarly to one I made before
    I like your recipe better and we always have Mashed Potatoes and Corn bread. I think my husband will love it. thanks

    • Martha wrote:

      Sounds delicious Sue! We hope you and your husband enjoy the recipe!

  • Joe P wrote:

    My mother made this when I was growing up. This recipe was SPOT ON! It’s a keeper.

    • Martha wrote:

      Thanks Joe! So glad our version was just as good as your mother’s! 🙂

  • Kaycie wrote:

    I made this recipe and it was great! I used instant rice, so I didn’t add it until about ten minutes into the summer cycle. It turned out perfect!

    • Martha wrote:

      Thanks Kaycie! Sounds like a great adaptation (and much quicker to make!)

  • Carolyn Cote wrote:

    This is what my mother frequently made and called it Spanish Rice. Cheese was never used, but oregano was.

    • Martha wrote:

      Sounds delicious Carolyn!

  • Anja wrote:

    I grew up eating this as a child and this recipe is extremely good

    • Martha wrote:

      Thanks Anja!

  • John wrote:

    Do you drain the canned tomatoes?

    • Martha wrote:

      Hi John – No – we add the juice in step #5.

      • John wrote:

        Thank you!

  • GayLynne Kinney wrote:

    My family said this is the best Texas Hash recipe I’ve ever made. Thank you for sharing.

    • Martha wrote:

      You’re very welcome GayLynne! So glad you all enjoyed the recipe!

  • Carley Marie Smith wrote:

    My husband and I stuffed this into bell peppers and it was delicious, we also added the cheese!

    • Martha wrote:

      Great idea Carley!

  • Martina Kaufman wrote:

    This was delicious! I run a social center and I made it for my clients and they DEVOURED it. Just really, really good!

    • Martha wrote:

      Thanks Martina – so glad the recipe was a hit!

  • Jim Turner wrote:

    First try: followed the recipe to the letter. Nice.

    Second try is tonight and I will try using fresh chillies, mushrooms, red onions and a dark Old Ale instead of water. This could be interesting … .

    • Martha wrote:

      Great additions Jim! Sounds delicious – let us know how it comes out!

  • Larry wrote:

    I’ve been making this meal for many years but I use stewed tomatoes. I also put everything in a covered casserole dish and put in the oven for about 30 minutes at 350 degrees.

    • Martha wrote:

      Great idea Larry! I can definitely see how the stewed tomatoes would add extra, delicious flavor!

  • Anastasia wrote:

    Just wondering what you would serve with this?

    • Martha wrote:

      Hi Anatasia – A garden salad on the side is always a good choice, or other green vegetables such as green beans, oven roasted brussels sprouts, etc. Hope that helps!

  • Jean Ames wrote:

    I has a similar recipe, fewer ingredients, when my children were small. Decided to try this one now that they are grown. Made it for a poker party for several adults and they loved it. I, of course, made enough for my husband and I to have some and loved it. I made enough to freeze for future meals. It is really tasty and easy to make.

    • Martha wrote:

      Thanks Jean! Glad you all enjoyed the recipe!

  • Mike Bernier wrote:

    Quick and easy! I tried it with and without cheese and they were both delicious – take your pick!

    • Martha wrote:

      Thanks Michael – glad you liked the recipe!

  • Kelly wrote:

    The Texas Hash is the rice precook or uncooked?

    • Martha wrote:

      Hi Kelly – You’ll start with uncooked rice.

  • Jessica wrote:

    This looks delicious! Are you suppose to cook the rice first or throw it in uncooked?

    • Martha wrote:

      Hi Jessica – You’ll start with uncooked rice.

  • Teresa wrote:

    This recipe was delicious! I doubled the spices and the tomato paste. I also made our family recipe of Southern Gal Biscuits! It was amazing! Thanks for a good meal.

    • Martha wrote:

      You’re very welcome Teresa!

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