Prove that everything really is bigger in Texas with this flavorful, family-sized skillet.
On more than one occasion, my mom has asked me how she should cook her ground beef, and it goes a little something like this: “I’m really feeling tacos, but we don’t have all the fixings. Oh, but I could do chili. Bah, but that takes a lot of effort. Let me get out what I have, and we’ll see what happens!”
If you find yourself meandering a similar thought pattern when you break out the ground beef, hemming and hawing about what to do with it, then look no further. This recipe is simple home-cooked American food at its finest. Texas hash is a blissful blend of onions, peppers, and tender beef cooked in a lightly spiced tomato sauce and topped with melted cheese. How could your mouth not be watering right now?
Truly, every time my mom made this, it was a hit. I don’t know if she picked it up from our Texan relatives, but she sure did make enough to feed them, too. The great thing about Texas hash is that you don’t even need that much to be satisfied. It’s decadently filling, so a little goes a long way. And sometimes, leftovers taste even better the next day.
Can I make this dish vegetarian?
Absolutely! Simply replace the ground beef with tofu crumbles or one of the many plant-based alternatives available. Some taste surprisingly “meaty” and will fool even the most die-hard carnivores. You can also use blitzed mushrooms or a mixture of lentils and blitzed walnuts. Bear in mind that you’ll also have to find a vegetarian Worcestershire sauce, since it normally contains anchovies. To make this dish fully vegan, you’ll also need to replace the cheese. Again, there are many options available these days that melt just like the real stuff.
How do I store leftovers?
Let your Texas hash cool to room temperature and then transfer it to an airtight container. Refrigerate for 3-4 days, or freeze it in a freezer-safe container for up to 3 months. Thaw it in the fridge overnight before reheating in a skillet on the stove the next day.
Similar recipes to try
While Texas hash is inspired by Tex-Mex cuisine, there are some other dishes with a bit more spice and classic Tex-Mex taste. Try this Keto Taco Skillet, for example, which utilizes Goya Sazón seasoning alongside other spices. But if you’d rather skip the stove usage and instead try the oven, check out Taco Lasagna or Mexican Lasagna—two fun fusion dishes that remind me why it’s great to be an American. Last but not least, if you’re craving the same flavors but without ground beef, try this light and comforting Keto Mexican-Style Cauliflower Rice.
Texas Hash
Ingredients
- 1 1/2 tablespoons olive oil
- 1 medium onion diced
- 1 green bell pepper diced (about 1 cup)
- 1 pound lean ground beef
- 2 teaspoons minced garlic
- 1 3/4 teaspoons chili powder
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon granulated sugar optional
- 1/4 teaspoon ground black pepper
- 1/2 cup uncooked long-grain white rice
- 1 can diced tomatoes with juice (14 1/2 ounces)
- 1 cup water plus more, if needed
- 1 1/4 teaspoons Worcestershire sauce
- 1 cup shredded cheddar cheese optional
- Fresh cilantro chopped (for garnish)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and green bell pepper and sauté for about 3 minutes until they begin to soften. Add the ground beef and minced garlic, breaking up the meat as it cooks until there is no pink left.
- Stir in the chili powder, salt, sugar (if using), and pepper. Mix in the uncooked rice, diced tomatoes with juice, water, and Worcestershire sauce. Bring the mixture to a simmer, then cover the skillet. Let it cook for about 20 minutes, stirring once or twice, until the rice is tender. Add a little more water if the mixture seems dry.
- Fluff the rice with a fork. If desired, sprinkle the shredded cheddar cheese on top and allow it to melt before serving. Garnish with cilantro.
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