Texas Hash (Classic Ground Beef & Rice Skillet)
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My recipe for Texas Hash is a hearty ground beef and rice skillet with deep, savory flavor. I brown the beef and vegetables first, then finish the dish in the oven so the rice cooks evenly and picks up the rich tomato flavor as it bakes. It’s a well tested, one skillet meal perfect for even the busiest weeknights.
Texas Hash One-Skillet Ground Beef and Rice Recipe
Simple casseroles and skillet meals are a staple in my house, especially on nights when dinner needs to be filling and easy to pull together. My Texas Hash recipe fits right in. It uses pantry staples, takes just a little hands-on work, and in under an hour turns into a hearty one-skillet meal everyone loves.
While testing this recipe, I learned a few tips that make all the difference. Browning the beef, softening the vegetables first, and giving the rice the time it needs to cook in the oven is the key to this dish. With these easy steps, the beef turns out flavorful, the rice cooks perfectly tender, and the tomatoes create just enough sauce without turning the finished dish soupy.
Why My Texas Hash Recipe is the Best
- Better rice texture – Forget crunchy pockets or mushy, overcooked rice. I’ve dialed in the timing and liquid ratios so the rice cooks up tender every time.
- Built‑in flavor – Browning the beef with the onions and peppers first builds deeper flavor than tossing everything into the skillet at once.
- Flexible yet reliable – This recipe works with or without cheese and even adapts to instant rice, all while still giving you a dependable, delicious skillet meal.
Ingredients Needed for One-Skillet Texas Hash
Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the full recipe card for the specific amounts.
- Ground beef – Main ingredient for creating a hearty skillet meal.
- Onions – Add sweetness and depth as they soften during cooking.
- Green bell pepper – Brings a mild bite and classic Texas hash flavor.
- Diced tomatoes – Provide moisture and a balanced tomato base for the rice.
- Long grain white rice – Cooks evenly and holds its shape better than short grain varieties.
- Salt – Enhances and balances all the flavors.
- Chili powder – Adds warmth without overpowering the dish.
- Black pepper – Rounds out the seasoning with subtle heat.
- Shredded cheddar cheese (optional) – Adds a gooey cheesiness.
Substitutions or Variations
- Prefer more spice? Add a pinch of cayenne or extra chili powder.
- Need a milder version? Reduce the chili powder to one teaspoon.
- Out of long grain rice? You can use instant rice and reduce the bake time to 20 to 25 minutes. Make sure the mixture looks slightly saucy before baking since instant rice absorbs liquid faster.
How To Make Easy Texas Hash
Here are my step-by-step instructions so you can make this recipe with ease. For the full, printable recipe with amounts and temperatures, scroll down to the recipe card below.
- Heat the oven to 375° F so it’s ready once the skillet is assembled.
- Place a large oven-safe skillet over medium heat. Add the ground beef, sliced onions, and chopped green pepper. Cook, breaking up the beef, until it’s fully browned and the vegetables have softened. Drain off any excess grease.
- Stir in the diced tomatoes with their juice, uncooked rice, salt, chili powder, and black pepper. Let the mixture heat through so everything is evenly combined.
- Cover the skillet tightly with a lid or foil and transfer it to the oven. Bake for 35 to 45 minutes, until the rice is tender and most of the liquid has been absorbed.
- If using cheese, uncover the skillet, sprinkle the shredded cheddar evenly over the top, and return it to the oven for 10 to 15 minutes, just until the cheese melts.
- Remove from the oven and let it sit for a few minutes before serving so the rice finishes setting.
- No peeking – Keep the skillet tightly covered while baking so steam stays trapped and the rice cooks through properly.
- Cover tightly – If your skillet lid doesn’t seal well, cover the pan tightly with foil to prevent steam from escaping.
- Drain well – Brown the beef fully before moving on so excess fat renders out and the finished dish doesn’t turn greasy.
- Rest it – Let the dish rest for 5 minutes before serving so the rice finishes absorbing liquid and the skillet sets before scooping.
FAQs
You can assemble and bake this dish the night before. Then refrigerate and reheat before serving.
Yes, but the flavor will be lighter. Season generously to ensure it has plenty of rich flavor.
It should be moist but not soupy. The rice should absorb most of the liquid.
Storage Instructions
- Refrigerate – Store leftovers in an airtight container for up to 4 days.
- Freeze – Freeze for up to 2 months in a freezer-safe container. Thaw overnight in the refrigerator.
- Reheat – Reheat gently on the stovetop or in the microwave with a splash of water to loosen the rice.
More Tasty Beef Recipes
- Taco Bake with Crescent Rolls
- Swiss Steaks
- Mini Meatloaves
- Air Fryer Juicy Lucy Burgers
- Easy Chili Recipe
- Hamburger Casserole
- Easy Homemade Sloppy Joes
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Texas Hash
Ingredients
- 1 pound ground beef
- 2 large onions sliced
- 1 large green bell pepper chopped
- 16 ounce can diced tomatoes
- 1/2 cup uncooked long grain white rice
- 2 teaspoons salt
- 1 to 2 teaspoons chili powder
- 1/8 teaspoon black pepper
- 1 to 1 1/2 cups shredded cheddar cheese optional
Instructions
- Preheat oven to 375° F.
- Warm a cast iron skillet, or any oven safe skillet, over medium heat. Cook the ground beef with the sliced onions and chopped green pepper until the beef is browned and the vegetables are tender. Drain any excess fat.1 pound ground beef, 2 large onions, 1 large green bell pepper
- Stir in the tomatoes (with juice), uncooked rice, salt, chili powder, and pepper. Heat until everything is warmed through.16 ounce can diced tomatoes, 1/2 cup uncooked long grain white rice, 2 teaspoons salt, 1 to 2 teaspoons chili powder, 1/8 teaspoon black pepper
- Cover the skillet tightly with a lid or foil and transfer it to the oven. Bake for 35 to 45 minutes, or until the rice is tender.
- (optional) Uncover and sprinkle the shredded cheddar over the top. Return to the oven for 10 to 15 minutes, or until the cheese is melted. Serve warm.1 to 1 1/2 cups shredded cheddar cheese
Nutrition
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