Texas Hash

A Tex-Mex style ground beef and rice casserole in a white pan.

Texas Hash is a family favorite Tex-Mex dish featuring beef and rice, with mild chili flavors. It's an easy weeknight meal everyone loves.

Prep Time 10

Cook Time 10

Baking Time 1

Total Time 1 20

Course Casserole, Main Course

Cuisine American, Mexican

Servings Servings

Author Jan Nunes

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 White 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. If needed, pour off any excess grease.
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 white rice and continue stirring and cooking 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 White 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

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.

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.

*This recipe is adapted from an original recipe from Georgia Kelley.

Nutrition

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