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

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

Description

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.)


Ingredients

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


Instructions

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 to 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.


 

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American Chop Suey - A Family Feast

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Spanish Rice - A Family Feast

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Nourishing Rice (Arroz de Sustancia) - A Family Feast

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    Comments

  • 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
    Sue

    • 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:

    YUMMY! LOVE THIS RECIPE!

    • 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: https://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!

  • 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.

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