Texas Hash is a family favorite Tex-Mex ground beef and rice casserole with mild chili seasonings. It's an easy weeknight meal that everybody loves.
This mid-century classic casserole is a Spanish rice meets Louisiana dirty rice fusion recipe and has been a family favorite since the 1950s.
It's an easy casserole to change up your dinner rotation and an economical alternative for Taco Tuesday because you don't need salsa or sour cream.
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Texas hash is a hearty and flavorful dish that combines ground beef, onions, peppers, and tomatoes with a blend of spices to create a delicious one-pan meal or casserole.
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So, if you're looking to add some excitement to your dinner routine, Texas Hash is the perfect choice. The combination of mild Tex-Mex flavors and satisfying ingredients will surely become a new favorite at your dinner table.
Why We Love Texas Hash
- Only 1 Pound of Ground Beef
- A One-Pan Wonder
- Quick and Easy to Make – a 20-Minute Prep
- Can be made Mild or Spicy
- Is a Great Alternative for Taco Tuesday
About this Recipe
This is one of those recipes from my childhood that everyone in my neighborhood made regularly. The recipe was copied and passed around because it is easy to make, economical to feed a family, and very tasty.
My mom made it at least once a month, doubling the recipe and using her canned tomatoes. Because she doubled the recipe, she never made it in one pan. But, instead, cooked the vegetables and browned the meat in one large skillet and then mixed everything in very large bowl and transferred it into a casserole to be baked.
I still make Texas Hash the same way. But you can make it in a 12" skillet or "Everything Pan" with a lid and then it becomes a one-pan wonder.
As you read through the ingredients you may be tempted to adjust some quantities. Trust me and make it as written, then adjust it next time to your taste. You really will need 3 large onions, and yes, one pound of ground beef is enough, as is just a half cup of long grain rice.
The change I do make is to adjust the chili powder. There is just enough in this recipe to be pleasant, but sometimes I want a bolder flavor and will double it.
One last thing of note is slicing the onions. I peel the onions, quarter them, and slice them ¼" thick. This gives a wonderful texture to the casserole.
So, let's cook!
Ingredients Notes
Here's what you need:
- Olive Oil - Any olive oil will work in this recipe. But you also can use a neutral flavored cooking oil.
- Yellow Onions - Mild yellow onions are delicious and are simply quartered and sliced.
- Green Pepper - You will need one large green pepper diced ¼".
- Ground Beef - I prefer using 85% lean or leaner, but you can use any fat level of ground beef.
- Chili Powder - Use a chili powder you like. I prefer to use one without any salt or other seasonings. You can also use a packet of taco seasoning.
- Lawry’s Seasoned Salt - Seasoned salt generally contains ground celery which is magical in making dishes more savory. If you don't have seasoned salt you can use regular table salt.
- Black Pepper - Freshly ground black pepper is best to get lovely flowery aromas and more flavor without heat.
- Long Grain Rice - You can use basmati, jasmine, or any other long grain rice. Do not substitute medium or short-grained rice as it will not cook up fluffy.
- Canned or Cooked Tomatoes - The original recipe called for a #303 can. But you can use the currently available 15-ounce can and add a little bit of water to make 2 cups. Cut, sliced, or diced tomatoes all work well. I like to use the "fire-roasted" variety.
Please see the recipe card for the exact quantities.
Step-by-Step Instructions
Preheat and Prepare. Preheat oven to 350°F/177°C and grease a 2-quart casserole or baking dish, if not using an “Everything Pan”.
Cook Aromatics. In a large 12" frypan or an “Everything Pan”, heat the olive oil over medium heat and add the sliced onions and bell pepper. Stir and cook until the onions are transparent and the peppers are soft.
Transfer the onions and peppers to a large bowl and set aside.
Brown Meat. Add the ground beef to the pan and using a large spoon break up the meat as it browns.
Toast Rice and Seasonings. Sprinkle the meat mixture with the chili powder, seasoned salt, and black pepper, and toast the spice with the meat while stirring.
Add the rice and continue to stir and cook until everything is well distributed.
Transfer the meat mixture to the bowl with the onions and peppers and mix well.
Add the Tomatoes. Stir the tomatoes into the meat and rice mixture until all is combined.
Cover and Bake. Spoon the casserole mixture back into the “Everything Pan” and cover the pan with a lid. Otherwise, transfer the mixture to the prepared casserole and cover with a lid or aluminum foil.
Bake the casserole for 30 minutes, remove the lid, stir, and bake for another 30 minutes or until all the liquid has been absorbed by the rice.
Remove from the oven and fluff the rice with a fork. Serve hot and enjoy!
Serving Suggestions
Here are some simple and delicious choices to serve with Texas Hash:
- Simple Guacamole: A delicious side dish or appetizer to eat while the casserole bakes.
- Green Salad with Vinaigrette: Tangy and fresh that complements Texas Hash.
- Pina Colada Fluff: Light and refreshing dessert for the whole family.
My Top Tips
♡ Although Texas Hash can be made in one pan and baked in it, I find it easier to combine the cooked ingredients in a large mixing bowl in stages, and then transfer it back to the pan or a prepared casserole dish.
♡ Do not bake this casserole in a cast iron pan. The acidity of the tomatoes can strip the seasoning from cast iron.
Substitutions & Variations
- Add Black Beans. Black beans are an excellent way to extend the casserole for more servings. Add up to 1 cup.
- Add Corn. Whole-kernel corn adds a touch of sweetness and can also stretch the casserole for more servings. Add up to 1 cup.
- Top with Cheese. Sprinkle the top with up to 1 cup of shredded cheese when you remove the lid and cook the casserole for the final 15 minutes. Cheddar and Monterey Jack are great choices.
- Make it Spicier. If you love spicy heat, add a couple teaspoons of your favorite hot sauce when you add the tomatoes.
Make-Ahead, Storage, & Reheating Instructions
- Make-Ahead: Texas Hash can be made ahead and reheated as needed.
- Refrigeration: Store a made-ahead casserole in the refrigerator covered in aluminum foil and leftovers in an airtight container for up to 5 days.
- Freezing: Individual portions can be stored in airtight containers in the freezer for up to 1 month.
- Reheating: You can reheat Texas Hash in the oven or a microwave.
More Recipes You Will Love
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📖 Recipe
Texas Hash
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Ingredients
- 3 Tablespoons Olive Oil
- 3 Large Yellow Onions, Sliced
- 1 Large Green Pepper, Diced Small
- 1 Pound Ground Beef
- 2 Teaspoons Chili Powder
- 2 Teaspoons Lawry’s Seasoned Salt
- ⅛ Teaspoon Black Pepper
- ½ Cup Long Grain Rice
- 2 Cups Canned or Cooked Tomatoes, Undrained and Cut, Sliced, or Diced (one 15 ounce can, #303, Plus Water or Broth to Make 2 Cups)
Instructions
- Preheat and Prepare. Preheat oven to 350°F/177°C and grease a 2-quart casserole or baking dish, if not using an “Everything Pan”.
- Cook Aromatics. In a large 12" frypan or an “Everything Pan”, heat the olive oil over medium heat and add the sliced onions and bell pepper. Stir and cook until the onions are transparent and peppers are soft. Transfer the onions and peppers to a large bowl and set aside.3 Tablespoons Olive Oil, 3 Large Yellow Onions, 1 Large Green Pepper
- Brown Meat. Add the ground beef to the pan and using a large spoon break up the meat as it browns.1 Pound Ground Beef
- Toast Rice and Seasonings. Sprinkle the meat mixture with the chili powder, seasoned salt, and black pepper and toast the spices with the meat while stirring. Add the rice and continue to stir and cook until everything is well distributed.Transfer the meat mixture to the bowl with the onions and peppers and mix well.2 Teaspoons Chili Powder, 2 Teaspoons Lawry’s Seasoned Salt, ⅛ Teaspoon Black Pepper, ½ Cup Long Grain Rice
- Add the Tomatoes. Stir the tomatoes into the meat and rice mixture until all is combined.2 Cups Canned or Cooked Tomatoes
- Cover and Bake. Spoon the casserole mixture back into the “Everything Pan” and cover the pan with a lid. Otherwise, transfer the mixture to the prepared casserole and cover with a lid or aluminum foil.Bake the casserole for 30 minutes, remove the lid, stir, and bake for another 30 minutes or until all the liquid has been absorbed by the rice. Remove from the oven and fluff the rice with a fork. Serve hot and enjoy!
Notes
Nutrition
Per 1 serving. All nutritional information on this site is an estimate. Your results may vary.
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