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This easy, flavorful Texas Hash is a family favorite recipe!  It’s made with ground beef, peppers, rice, tomatoes and chili powder.

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!

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Texas Hash - A Family Feast

Texas Hash

  • Author: A Family Feast
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: main course
  • Method: stovetop
  • Cuisine: Tex-Mex, American


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 uncooked 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


In a skillet that has a tight fitting cover, heat olive oil over medium high.

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.

Add rice and cook for two minutes letting rice absorb liquid.

Add tomato paste and cook for one minute.

Add canned tomatoes with juice, water and Worcestershire sauce. Stir, cover and simmer for 20 minutes covered.

After 20 minutes, remove lid and fluff the mixture then serve. If the mixture is too wet, cook for another few minutes with lid off.

If you are using the cheese, sprinkle on top for last few minutes of cooking time with lid on.

Keywords: Texas Hash


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  • Pam wrote:

    I made this for the first time today. I skipped cooking the rice as I already had cooked baked brown rice. I used 3 cups. I didn’t have any tomato paste, so I had to skip that. Cut the kosher salt in half and was glad that I did. I will probably double it next time. Really yummy. Thanks for a new favorite!

    • Martha wrote:

      You’re welcome Pam – if you do add the tomato paste in the next batch, you’ll probably need all of the salt.

  • Donna wrote:

    This is what I’ve looked for for ages! My aunt from Texas made this during a visit to our home in NC back in the 50s when I was 10 years old! Spanish rice was as close as I’ve come to something similar. I will absolutely make this even though I’m alone and will probably freeze servings for later. Thanks for sharing this before it’s too late! Lol! I’m sure some old fashioned fried cornbread will go well with it.

    • Martha wrote:

      Hope our recipe is just as good as the one you remember Donna! (Cornbread would be a great side!)

  • Kathy wrote:

    I love your recipes!

    • Martha wrote:

      Thanks Kathy!!

  • Carrie wrote:

    My best friend recommended this to me. I tried it and have made it a couple of times now and making it again tonight. We all love it. Thanks for the recipe!

    • Martha wrote:

      You’re very welcome Carrie!

  • Laura L Maxwell wrote:

    We <3 Texas Hash. I was so tickled when I stumbled across this recipe that I sent it to my cousin. We thought it was just a family recipe. Love reading the history in the comments. Our family does a stovetop version also and it is a family favorite.

    • Martha wrote:

      Thanks Laura! 🙂

  • Marlene wrote:

    I learned to make this in home economics in1969. It was called Spanish Rice but didn’t have the mustard or Worcestershire. This has been a family favorite since then.

    • Martha wrote:

      Thanks Marlene!

  • Linda denfeld wrote:

    Ok for a quick family meal, less preservatives than hamburger helper. But, I wasted grass fed beef on this! Only change I made was to add oregano. Even adding sharp cheddar didn’t help. Very pasty. Ok I guess for a mom on the go, cut down on chili powder for kids: but, definitely not a dish to serve to impress company. It’ll stick to your guts, so you won’t go to bed hungry but, please don’t serve this to impress! I give it a “C”

    • Martha wrote:

      Thanks for taking the time to share your feedback Linda – sorry you were disappointed!

  • J. K. N. wrote:

    Tweaks: 1/4 tsp. chili powder
    4 Tbl. tomato paste
    1 1/2 cups water
    cook rice 2-3 minutes

    Almost like Mom made, but she used tomato sauce in the recipe.

    • Martha wrote:

      Thank you!

  • Hans Auricch wrote:

    Just assembled this and can’t wait to try – at what temperature ??????

    • Martha wrote:

      Hi Hans – You can serve it right away (served hot or warm)

  • Jacque wrote:

    Growing up in Texas, it’s always been a favorite. I usually add a can of green chili peppers, but didn’t have any today. I added some cayenne pepper for a little zest. And I topped it with Mexican style 4 cheese topping. I’m trying to stay out of it until meal time!

    • Martha wrote:

      I love the extra zestiness you add to this recipe Jacque! Thanks for the suggestions!

  • Kathy wrote:

    1st time made it, the rice didn’t cook completely. Next time I cooked 1 cup dry rice separately, doubled the seasonings, put only a half cup of water into meat mixture, then stirred cooked rice into the rest. Added a half bag of frozen corn. Put some shredded cheddar on top as serving. Delicious !

    • Martha wrote:

      Thanks for sharing Kathy!

  • Nick Mortimer wrote:

    Made this a few times and it’s brilliant, I double everything up to make a big batch! Sometimes it can be a bit crunchy (I think it’s the rice), do I need to cook it longer?

    • Martha wrote:

      Hi Nick – I responded to your question last week – so sorry if you missed the response? Yes – I’m guessing your rice is a little undercooked if it’s crunchy. I’d test the texture after 20 minutes, and if it is still crunchy, cover and cook until it’s tender. Anyway – glad you enjoyed the recipe!

  • Nick Mortimer wrote:

    Made this a few times and it’s brilliant, I double everything up to make a big batch! Sometimes the rice can be a bit crunchy (I think it’s the rice), do I need to cook it longer?

    • Martha wrote:

      Glad you are enjoying the recipe Nick. Yes – I’m guessing your rice is a little undercooked if it’s crunchy. I’d test the texture after 20 minutes, and if it is still crunchy, cover and cook until it’s tender.

  • Judith wrote:

    This was great! I used 3 bell peppers (various colours), added the cheese at the end and doubled the chilli powder as we like spicy food. Next time I may even add jalapenos for more of a kick . I served it wrapped in tortillas with a side salad. Delicious!

    • Martha wrote:

      Great ideas Judith! Glad you enjoyed the recipe!

  • Carolyn wrote:

    I don’t eat meat, do you think crumbles would work?

    • Martha wrote:

      Hi Carolyn – I’ve never tried crumbles so I don’t really know how that compares to ground beef. If you try it, please let us know how it comes out!

  • Teresa Dyer wrote:

    Very nice app

    • Martha wrote:

      Thank you!

  • LL wrote:

    My mother who grew up in the 60s with these kinds of meals absolutely loved this dish. I thought I would like it too but to me it tasted bland and one note. I would recommend tablespooons of the spices instead of teaspoons to give this more flavor and dimension!

    • Martha wrote:

      Hi LL – thanks for your feedback. You can always adjust the seasonings in a recipe to suit your tastes!

  • Erin Jenkinson wrote:

    Tasted terrific. Doubled the recipe, came out great

    • Martha wrote:

      Thanks Erin – glad you liked it!

  • Cameron wrote:

    Just made this and it turned out great. I substituted half of the water for salsa and it has such a good flavor. The only thing I don’t like is how greasy it is since you don’t drain the grease from the burger. When I was done eating it, my plate was coated in a layer of grease.

    • Martha wrote:

      Thanks for your feedback Cameron – you can definitely drain the excess fat if you prefer.

  • Nancy wrote:

    I love this recipe and wanted to make it for a new mom to help out with dinners. Can this recipe be frozen and heated up later?

    • Martha wrote:

      Hi Nancy – In general yes, although sometimes rice can sometimes get a little bit mushy when frozen then reheated. Overall, I don’t think the dish will be ruined (I’d gladly eat it) but it may not be quite as good as freshly made. Hope that helps!

  • Anne Raymond wrote:

    I wish to subscribe and be able to receive your recipes
    Thank you !

    • Martha wrote:

      Hi Anne – Please fill out this form: – it gives you some choices about receiving daily or weekly emails and other permissions.
      Thanks for your interest in our recipes!

  • pat wrote:

    I had not heard of this dish before. I did not have a bell pepper on hand, so I substituted a can of rotel for the tomatoes and pepper. Really tasty!

    • Martha wrote:

      Great suggestion Pat!

  • G. L. Kinney wrote:

    We love this dish. We all agree this is the best Texas Hash recipe yet.

    • Martha wrote:

      Thank you!!

  • Jess wrote:

    How would the recipe reflect if it was doubled? We have a healthy head count of 8 over here, lol

    • Martha wrote:

      Hi Jess – If you plan to eat this as a side dish, I think doubling the recipe is good for 8 people. If you plan to serve it as the main course and all 8 guests are big eaters, you might consider tripling the recipe. One recipe uses a pound of beef, plus other vegetables and rice – so I’d use that as your guide for determining if it is enough to eat. Hope that helps! (No need to adjust the recipe if you double it – just use double each of the ingredients.)

  • GC wrote:

    Texas Hash was tasty and easy to make.. I didn’t have onions or bell peppers but it turned out well.

    • Martha wrote:

      Thank you! Glad you liked it!

  • Carl wrote:

    What are calories on this serving?

    • Martha wrote:

      Hi Carl – We’re just starting to provide nutritional information for our recipes, and we’re still working our way through the manual process of adding it to the 1000+ recipes on our site. In the meantime, there are some free online calculators you could use to calculate the information if you need it right away. Hope that helps!

  • Kym wrote:

    I thought the flavors in this were excellent. Two things to note: It did not say whether the rice was supposed to be cooked when you added it into the mixture. I had leftover white rice so I used that (perfect use!). Also, I thought this was incredibly greasy, especially that last portion served. Next time I will use a leaner ground beef and/or drain the grease prior to adding in the rice, tomato paste, and canned tomatoes. Just my opinion.

    • Martha wrote:

      Thanks for your feedback Kym – we’ll clarify that 1/2 a cup of rice in the ingredients list is uncooked. (Given the number of servings for this recipe, we assumed that was self-explanatory but are always open to suggestions for how we can improve our recipe instructions.) If you used already cooked rice, I suspect that’s why yours seemed overly greasy – it wouldn’t have absorbed as much as using uncooked rice. Either way – we appreciate the feedback. Thank you!

  • Lucile Sorenson wrote:

    Loved finding this recipe! My mother also made this for us when we were young.
    My mother could not remember making this, so I have been experimenting on it for years.
    This is the same recipe and is also called Texas hash.
    My family has made some updates over the years. We have vegans in our family.
    When they are visiting, we leave the cooked ground beef on the side with bowels of cheese,
    Sour cream, sliced olives, avocado, crushed tortilla chips.
    Everyone loves it. Thanks again?

    • Martha wrote:

      You’re welcome Lucile! So glad everyone is enjoying the dish!

  • 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!

  • 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.

  • Kelly wrote:

    The Texas Hash is the rice precook or uncooked?

    • Martha wrote:

      Hi Kelly – You’ll start with uncooked rice.

  • 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!

  • 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!

  • 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!

  • 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!

  • 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!

  • 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!

  • 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!

  • 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!

  • John wrote:

    Do you drain the canned tomatoes?

    • Martha wrote:

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

      • John wrote:

        Thank you!

  • Anja wrote:

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

    • Martha wrote:

      Thanks Anja!

  • 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!

  • 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!)

  • 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! 🙂

  • 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!

  • 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!

  • jerry wrote:

    great for stuffing bell peppers

    • Martha wrote:

      Great idea Jerry!

  • Debra Messeman wrote:


    • Martha wrote:

      Thanks Debra!

  • Martha wrote:

    Great idea Christy!

  • 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!

  • 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!

  • 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: – and then you could change up the seasonings and herbs a bit to match the Texas Hash recipe. Hope that helps!

  • 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!)

  • Sandra J. Smith wrote:

    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!

  • 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! [email protected] – thank you!

  • 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!

  • Tracie wrote:

    very nice but needs 3x more rice.

  • 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!

  • 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!

  • 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! 🙂

  • 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!

  • 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!

  • 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… 🙂

  • 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!

  • 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!

  • 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!

  • 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!

  • stephanie wrote:

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

    • Martha wrote:

      Thanks Stephanie! Yes – gluten free! 🙂

  • 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!

  • 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!

  • 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!

  • Lora @cakeduchess wrote:

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

    • Martha wrote:

      Thanks Lora!

  • 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!

  • Amanda @The Kitcheneer wrote:

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

    • Martha wrote:

      Thank you Amanda!

  • 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!

  • 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!

  • 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! 🙂

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