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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.
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 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!
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!
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Texas Hash
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
1/2 teaspoon dry mustard
2 teaspoons chili powder
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/2 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. (Drain any excess grease.)
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.
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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.
You’re very welcome! We’re glad you enjoyed the recipe and I love the idea of putting it in a tortilla!
What would be a good side to this dish, or is one not needed?
Hi Stephanie – we’d probably serve it with a salad! Or maybe some green vegetables. Hope that helps!
My Grandmother would put it over mashed potatoes… so good
Great idea!
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.
Thank you for sharing Beverly! We love these classic recipes…
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!!
Hi Gwen! We hope our recipe is as good as your Grandmother’s version! 🙂
Put the cheese on and put it under the broiler, serve with a good sour dough
Sounds like a perfect way to serve this dish Bob!
I LOVE simple one-pot meals!! I’m pinning this recipe to try in the very near future!
Thank you Debi!
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!!
Thanks Alexis – yes – this dish seems to have a lot of different variations and goes by a lot of different names! All good… 🙂
This sounds like a much better version of what we used to stuff peppers growing up. Will definitely need to give this a try!
Hope you enjoy it Sarah!
Think this would work with quinoa? Maybe a little longer cooking time?
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!
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.
Thanks Cindy! Yes – this recipe is very adaptable! Glad you enjoyed it!
I make a similar recipe and use it for stuffed peppers…Delicious!
Great idea Michele! I’m going to try that soon!