This Texas Hash is a one-pan wonder made with ground beef, rice, bell peppers, and tomatoes, all simmered in bold, Tex-Mex flavors. Easy, hearty, and full of comfort!
You know those meals that just stick with you? The ones that instantly transport you back to childhood? That’s Texas Hash for me.
I still remember the first time I had it—my mom had thrown it together on a busy school night, and I was convinced she had some kind of magic powers. How could something so simple taste so incredible? It was warm, flavorful, and somehow made everything feel cozy, even when life was chaotic.
Now, as an adult (who, sadly, still has to make dinner every night), I totally get why she loved this recipe. It’s fast, requires minimal effort, and only uses one pan—which means fewer dishes. And let’s be real, if a recipe can deliver on flavor and easy cleanup, it’s an automatic win in my book.
I’ve made this for years, tweaking the ingredients and measurements until I got it just right. And let me tell you, it’s the kind of meal that brings people to the table fast. My husband literally hovers around the stove, waiting for the first scoop. And my kids? They clean their plates without complaint (a true parenting miracle).
Why You’ll Love This Texas Hash Recipe?
- One-pan meal. Less mess, fewer dishes, and everything comes together right in the skillet.
- Comforting & hearty. It’s the perfect blend of smoky, savory, and slightly spicy.
- Quick & easy. On the table in 30 minutes or less. Perfect for busy nights.
- Budget-friendly. Uses simple pantry ingredients you probably already have.
- Customizable. Add heat, extra veggies, or swap in different proteins to make it your own.
Ingredient Notes:
This recipe keeps things simple while packing in tons of flavor. Here’s what you’ll need:
- Ground Beef – I use 80/20 for a little extra richness, but you can swap it for leaner beef, turkey, or even chorizo.
- Onion & Bell Pepper – These add a natural sweetness and a little crunch.
- Garlic – Because everything is better with garlic.
- Spices (Chili Powder, Dry Mustard, Salt, Pepper) – These bring in that deep, Tex-Mex warmth.
- White Rice – Uncooked long-grain rice soaks up all those amazing flavors.
- Tomato Paste & Diced Tomatoes – The base of the sauce, adding richness and just a hint of tang.
- Worcestershire Sauce – The secret ingredient that adds a subtle umami kick.
- *Cheddar Cheese (Optional but recommended!) – If you like melty goodness, don’t skip this step.
How To Make Texas Hash?
Step 1. Sauté the Veggies & Beef
Heat olive oil in a large skillet over medium-high heat. Add the chopped onion, diced bell pepper, and minced garlic. Let them cook until soft and fragrant—about 3-4 minutes.
Next, add the ground beef, breaking it up with a spoon as it browns. Sprinkle in the chili powder, dry mustard, salt, and pepper while stirring everything together. If you have excess grease, go ahead and drain it (unless you like to live dangerously).
Step 2. Toast the Rice
Stir in the uncooked rice and let it toast for 2 minutes. This step is key! It helps the rice soak up all the flavors, making it extra delicious.
Step 3. Build the Sauce
Add tomato paste and cook it for 1 minute, stirring constantly. This helps develop a richer, deeper flavor. Then, pour in the diced tomatoes (with juice), water, and Worcestershire sauce. Give it a good stir so everything is evenly combined.
Step 4. Simmer Until Perfection
Cover the skillet with a lid, turn the heat to low, and let everything simmer for 20 minutes. Don’t peek! The rice needs time to absorb all that liquid.
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Step 5. Fluff & Finish
Remove the lid and fluff the mixture with a fork. If it looks too wet, let it cook uncovered for a couple more minutes.
Step 6. Add Cheese! (Optional, But Let’s Be Real—You Want It)
If you’re adding cheddar cheese, sprinkle it on top and let it melt for the last 2-3 minutes of cooking. The result? Pure magic.
Serve it up while it’s hot and enjoy!
Storage Options:
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: This freezes beautifully! Just store in a freezer-safe bag or container for up to 2 months.
- Reheating: Warm in the microwave or on the stovetop with a splash of water to bring back the moisture.
Variations and Substitutions:
This recipe is super flexible, so feel free to mix things up:
- Swap the Protein – Use ground turkey, chicken, or even sausage for a fun twist.
- Spice it Up – Love heat? Add jalapeños, cayenne, or a few dashes of hot sauce.
- Make it Veggie-Friendly – Skip the meat and add black beans, mushrooms, or extra peppers instead.
- Go Low-Carb – Swap the rice for cauliflower rice. (Just cook it separately and stir it in at the end.)
- Make it Soupier – Add ½ cup of beef broth for a stew-like consistency.
What to Serve with Texas Hash?
- Cornbread – Because let’s be honest, cornbread + anything Tex-Mex = perfection.
- Flour or Corn Tortillas – Wrap it up like a burrito or scoop it up with tortilla chips!
- Avocado & Sour Cream – The coolness balances out the spice beautifully.
- Fried Eggs – Got leftovers? Turn it into breakfast hash with a runny egg on top.
Frequently Asked Questions:
Can I use brown rice instead?
Yes, but you’ll need to increase the cooking time by 10-15 minutes and possibly add more water.
Can I make this in a slow cooker?
Definitely! Brown the beef first, then throw everything in the slow cooker and cook on low for 4 hours or high for 2 hours.
Can I add beans?
Absolutely! Black beans or pinto beans make a great addition. Just stir them in during the last 5 minutes of cooking.
There’s just something about Texas Hash that brings people together. It’s easy, satisfying, and packed with those bold, comforting flavors that never get old.
So, tell me—do you keep it classic, or do you pile on the cheese? Let’s chat in the comments!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Texas Hash
Ingredients
- 2 tbsp. olive oil
- 1 c. diced onion
- 1 c. diced green bell pepper
- 1 tbsp. minced fresh garlic
- 1 lb. ground beef 80/20
- 1/2 tsp. dry mustard
- 2 tsp. chili powder
- 2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1/2 c. uncooked long grain white rice
- 2 tbsp. tomato paste
- 1 14.5- oz. can diced tomatoes with juice
- 1 c. water
- 1 tsp. Worcestershire sauce
- 1 c. shredded cheddar cheese optional
Instructions
- In a skillet, with a lid that fits tightly heat up the oil on medium-high heat.
- Add the chopped onion, bell pepper, minced garlic, ground beef, dry mustard chili powder, salt and black pepper. Cook until the ground beef is no longer pink while breaking it up into pieces. If there's any grease drain it off.
- Add the rice. Cook for two minutes to let it soak up all the flavors.
- Mix in the tomato paste. Cook for one minute.
- Include the canned tomatoes along, with their juice, water and Worcestershire sauce. Stir everything together well, cover the skillet with a lid and let it simmer for 20 minutes.
- After 20 minutes have passed, remove the lid. Fluff up the mixture using a fork. If it seems watery or moist at this point you can continue cooking without covering for a few minutes to thicken it up.
- If desired you can sprinkle some cheddar cheese on top during the few minutes of cooking to allow it to melt.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
