Texas Hash

5 from 3 votes

An easy ground beef and rice dinner with peppers, tomatoes, and corn, all simmered together in one skillet. With 10 minutes of prep and a cheesy finish, it's a weeknight meal the whole family will love.

Course Dinner

Cuisine American, Southern

Keyword ground beef and rice, recipe for texas hash, texas hash, texas hash recipe

Prep Time 10

Cook Time 35

Total Time 45

Servings people

Calories 545kcal

Author Blair Lonergan

Ingredients

2 tablespoons olive oil
1 large onion, diced
1 green bell pepper, seeded and diced
1 lb. ground beef
2 tablespoons tomato paste
1 cup water
1 (14.5 ounce) can petite diced tomatoes, not drained
1 (8.75 ounce) can corn, drained
1 tablespoon chili powder
1 ½ teaspoons kosher salt
1 teaspoon sugar
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder
Ground black pepper, to taste
½ cup uncooked long grain white rice
1 cup shredded cheddar cheese
Optional garnish: chopped fresh parsley

Instructions

Brown the beef and veggies: Heat the oil in a large skillet with a tight-fitting lid over medium-high heat. Add the onion, bell pepper, and beef. Cook, stirring occasionally and breaking up the meat, until the beef is no longer pink and the vegetables are tender, 7 to 9 minutes. Drain off excess grease.
Cook the tomato paste: Stir in the tomato paste and cook for 1 minute.
Add the liquid and seasonings: Add the water, diced tomatoes with their juices, corn, chili powder, salt, sugar, Worcestershire sauce, garlic powder, and pepper. Bring to a boil.
Simmer the rice: Once boiling, reduce the heat to low, stir in the rice, and cover. Cook for 18 to 20 minutes, until the rice is tender, adjusting the heat to keep a gentle simmer.
Fluff and check: Remove the lid and fluff the rice with a fork. Most of the liquid should be absorbed. If it's too wet, simmer uncovered for a couple more minutes.
Add the cheese: Remove the skillet from the heat. Taste and add more salt and pepper if needed. Sprinkle the cheese on top, cover, and let it melt for 1 to 2 minutes. Garnish with parsley and serve.

Notes

Rice: This recipe is designed for long grain white rice. Brown rice and instant rice need different amounts of liquid and different cook times.
Sugar: Start with 1 teaspoon to balance the tomatoes, then add more to taste if the hash still tastes sharp.
Swaps: Use ground turkey, pork, sausage, or chicken instead of beef. Beef broth can replace the water, and a can of rinsed pinto, kidney, or black beans can replace the corn.
Cheese: Sharp cheddar, Colby Jack, Monterey Jack, or Pepper Jack all work.
Spice: For more heat, add a pinch of cayenne or crushed red pepper with the seasonings, or serve with diced jalapeños and hot sauce.
Storage: Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat in a covered skillet over low heat or in the microwave for 1 to 2 minutes.

Nutrition