Texas Hash is a one-pan classic that brings home-style comfort straight to your table. Packed with seasoned ground beef, aromatic vegetables, long-grain rice, and a robust tomato base, this dish catches the spirit of southern cooking without the fuss. Whether you’re new to Texas hash or making it for the hundredth time, this recipe balances hearty flavors with practical cooking techniques for family dinners, meal prep, or weeknight cravings.
What is Texas Hash?
Texas Hash sits right at the intersection of American casserole and skillet dinner. The dish features ground beef, sautéed onions, peppers, and celery for depth, all melded together with fluffy rice and tomatoes. Finished with cheddar cheese for richness, it captures the “throw it all in the pan” kind of meal that’s both convenient and satisfying. While origins are likely rooted in mid-century American kitchens, Texas Hash continues to be a weeknight staple for good reason.
Why Make Texas Hash?
- One-pot Convenience: Everything cooks in one skillet or Dutch oven.
- Crowd-pleasing Flavors: Layers of beef, tomato, and cheese appeal to kids and adults.
- Flexible Ingredients: Swap proteins, spike heat, or sneak in extra vegetables.
- Cook Once, Eat Twice: Leftovers reheat beautifully for tomorrow’s lunch.
Ingredients Breakdown
Below is everything you need. This list covers traditional choices and fresh alternatives.
| Ingredient | Role/Notes |
|---|---|
| Ground beef (lean) | Main protein; use 90% lean or higher |
| Onion | Yellow or white; key for sweetness |
| Green bell pepper | Adds crunch and flavor |
| Celery | Brings subtle earthiness |
| Garlic | Aromatic depth |
| Canned diced tomatoes | With juices, for texture and tang |
| Long-grain white rice | Holds structure and soaks up flavors |
| Chili powder | Warmth and gentle spice |
| Worcestershire sauce | Umami and punch |
| Beef broth or water | Cooks rice, melds flavors |
| Salt & black pepper | Seasoning |
| Shredded cheddar | For creamy finish (optional, but ideal) |
| Olive oil | For sautéing |
Optional Add-ins
- Frozen corn
- Black beans
- Diced jalapeños for heat
- Smoked paprika
- Swap cheddar for pepper jack or Monterey Jack
Step-by-Step Preparation
1. Set Up
Start by gathering your equipment. Use a large, deep skillet with a tight-fitting lid or a Dutch oven if you plan to finish the dish in the oven.
If baking, preheat the oven to 375°F (190°C).
2. Sauté the Aromatics
Drizzle olive oil in the skillet and warm over medium heat. Add chopped onion, green pepper, and celery. Cook for 3-4 minutes, stirring, until softening but not browned. Add minced garlic. Cook 30 seconds, just until fragrant.
Example Tip: Sauté until onions look translucent. Avoid letting garlic brown for a milder, balanced aroma.
3. Brown the Beef
Add ground beef to the skillet. Break it up with a wooden spoon. Cook for 5-7 minutes, stirring often, until the meat is browned and crumbly. Drain off excess fat if using beef that’s less lean.
4. Layer in Flavors
Sprinkle chili powder, salt, and black pepper over the beef and vegetables. Stir to evenly coat. Add Worcestershire sauce, mixing to distribute umami flavor.
5. Introduce Rice and Tomatoes
Pour in the uncooked long-grain rice. Mix so grains are coated in the spice mixture. Add the canned diced tomatoes (with juices), then pour in the beef broth or water. Stir gently to combine.
Example Tip: Taste the broth at this stage and tweak seasoning as needed. Remember, the rice and tomatoes soak up some salt and spice during cooking.
6. Simmer or Bake
Stovetop: Bring the mixture to a gentle boil. Reduce the heat to low, cover, and simmer for 20-25 minutes until rice is tender and liquid is absorbed. Stir gently halfway through to prevent sticking.
Oven: Pour the mixture into a greased 9×13-inch baking dish. Cover tightly with foil. Bake for 30 minutes.
Example Tip: If rice remains slightly firm at the end, add a splash of water or broth and let it simmer, covered, for a few more minutes.
7. Add Cheese
Remove lid or foil. Sprinkle shredded cheddar evenly over the surface. Let rest until cheese is melted (5 minutes on stovetop with heat off, or 5 minutes in the oven).
8. Serve
Fluff the rice gently with a fork and scoop into bowls. Texas Hash is best piping hot. Garnish with extra black pepper or a few chopped scallions for freshness.
Customizing Your Texas Hash
This skillet dinner embraces swapping and tweaking ingredients.
Adjust Texture and Spice
- Like it saucier? Stir in more tomatoes or a splash of tomato sauce.
- Prefer extra spice? Add cayenne, diced jalapeños, or hot sauce.
- Want a lighter version? Sub in ground turkey or chicken for beef.
Make it a Meal
Serve with sliced avocado, tortilla chips, or a dollop of sour cream. For color, scatter cilantro or parsley on top.
Boost Vegetables
Bulk up the skillet by tossing in zucchini, mushrooms, or shredded carrots. A handful of corn or black beans will boost fiber and flavor.
Cooking Tips for Success
- Always rinse long-grain white rice until water runs clear for fluffier results.
- Use lean beef to avoid excess grease.
- Keep heat low and steady after adding liquid. Avoid boiling—gentle simmering keeps rice tender but intact.
- If you’re in a rush, try pre-cooked “minute rice” and simmer for only 10 minutes.
Storing and Reheating
How to Store
Let leftovers cool completely before sealing in airtight containers. Refrigerate for up to 4 days.
Freezing
Divide cooled hash into single portions. Place in freezer-safe bags, squeeze out air, and label. Freeze for up to 3 months.
Reheating
Microwave individual servings, covered, on medium power, stirring halfway. Or, gently reheat in a skillet with a splash of broth until piping hot.
Pro Tip: Refresh leftovers with a pinch of fresh cheese or a dash of hot sauce before serving.
Serving Suggestions
Enjoy this classic skillet dinner just as it is, or round out your table with a crisp green salad or sweet cornbread on the side. Texas Hash travels nicely, making it a steady option for potlucks, picnics, and make-ahead weekday meals.
Texas Hash brings robust flavor, familiar comfort, and easy cleanup under one lid. Its flexibility invites home cooks to tweak, adapt, and experiment while always delivering a satisfying and memorable meal. Whether you stick to the family recipe or shake up spices and toppings, this dish provides warmth and flavor worth returning to all year round.
Texas Hash
This tasty Texas hash is a one-skillet meal the family will love! It’s made with ground beef, veggies, tomatoes, rice, and cheddar cheese. It’s a true fiesta!
Ingredients
- 1 teaspoon chili powder
- 1 celery stalk, chopped
- 2 tablespoons olive oil
- 1 (15-ounce) can diced tomatoes
- 1 cup water or beef broth
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup uncooked long grain white rice
- 1 medium onion, chopped
- 1 pound lean ground beef
- 1 cup shredded cheddar cheese (optional)
- 1 teaspoon Worcestershire sauce
Instructions
- If baking, preheat your oven to 375°F.
- In a large skillet, heat the olive oil over medium-high heat. Add the ground beef, onion, green bell pepper, and celery. Cook until the beef is browned and the vegetables are tender, about 5-7 minutes. Drain any excess fat.
- Add the minced garlic to the skillet and cook for another minute. Stir in the chili powder, salt, and black pepper.
- Add the diced tomatoes (with juice), uncooked rice, Worcestershire sauce, and water or beef broth to the skillet. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for about 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.
- If you prefer a baked version, transfer the mixture to a lightly greased 9x13-inch baking dish. Cover with aluminum foil and bake in the preheated oven for 30 minutes.
- If using cheese, sprinkle the shredded cheddar over the top of the hash during the last 5 minutes of cooking or baking. Allow it to melt and become bubbly.
- Once done, fluff the rice with a fork and serve hot. Enjoy with a side of cornbread or a simple green salad if desired.