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Looking for an easy dinner? Try this Texas Hash with ground beef, rice, tomatoes and pepper. Starts on the stovetop and bakes in the oven for the perfect texture.

Texas Hash is a simple, ground beef casserole made with pantry staples. It simmers together with a light touch of chili powder for a mild flavor. Starting the recipe on the stovetop and finishing it in the oven keeps prep quick, making it an easy option for busy weeknights. I use this same method with my creamy chicken gnocchi bake.

overhead view of texas hash in a cast iron skillet

The Pantry Casserole I Make When Ground Beef Needs to Feed Everyone

Matt grew up on a dinner called “6 Layer Dinner”. He says it contained ground beef, rice, tomatoes, green pepper, onion and a few other purposely forgotten ingredients. He didn’t like it, so needless to say it did not make it into our cookbook.

Any time I fix a dinner that has any combination of these ingredients, I hold my breath and give him a warning.

I preface the dinner with “You may not want this, and that’s ok.” Matt’s an amazing husband and he’ll eat anything I put in front of him, ya know?

I gave him that warning with this Texas Hash, but guess what? He loved it. And I consider that 100% a win.

Make it a meal by serving with corn casserole, homemade bread, caesar salad and Texas sheet cake cookies for dessert.

You’ll also love our chicken and hash brown casserole, chocolate sheet cake and sausage hash brown casserole,

Enjoy! -Julie

Ingredients Needed

Ground beef: 85% lean ground beef so there is not a lot of excess fat. Ground turkey works, too.
Onion: Yellow onion is best for cooking and casseroles.
Green pepper: Every summer, I freeze garden green bell peppers in small bags for soups and casseroles. I defrosted a bag of diced green pepper, drained off the liquid and it worked beautifully in this recipe. Use fresh green pepper if you’d like.
Tomatoes: Just as with the green pepper, I also freeze diced tomatoes. I used two cups (16 ounces) of diced tomatoes from our garden that I had in the freezer. Allow them to defrost, but don’t drain the juice. The juice will help the rice to soften and cook. Use canned tomatoes with the juice if you don’t have frozen garden tomatoes.
Rice: Long grain rice, not instant rice.
Chili powder: Use more than 1 teaspoon if you’d like a spicy kick.
Worcestershire sauce, garlic, salt & pepper.
Cheddar cheese: You can easily leave off the cheese for a dairy, but I’m one that thinks cheese always makes a recipe better. (In fact, cheddar cheese is even in our pineapple casserole!)

texas hash with rice, cheese and peppers in a skillet

Texas Hash Recipe

4.53 from 57 votes

Looking for an easy dinner? Try this Texas Hash with ground beef, rice, tomatoes and pepper. Starts on the stovetop and bakes in the oven.

Servings 5

Prep Time 15

Cook Time 45

Total Time 1

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Ingredients

1 pound ground beef
1 medium onion diced
1 green pepper diced (about ¾ cup)
2 cups canned tomatoes with juice (16 ounces)
½ cup uncooked long grain rice
1 teaspoon chili powder
1 teaspoon Worcestershire sauce
1 teaspoon minced garlic
1/2 teaspoon salt to taste
½ teaspoon pepper
1 cup shredded cheddar cheese optional

Instructions

In a large 12” cast iron skillet (or other skillet) over medium heat, brown the ground beef, onion and pepper together until the beef is no longer pink and the vegetables start to soften. Drain off any fat. 1 pound ground beef, 1 medium onion, 1 green pepper
Add the tomatoes, uncooked rice, chili powder, Worcestershire sauce, garlic, salt and pepper. Stir well. 2 cups canned tomatoes, ½ cup uncooked long grain rice, 1 teaspoon chili powder, 1 teaspoon Worcestershire sauce, 1 teaspoon minced garlic, ½ teaspoon salt, ½ teaspoon pepper
Cover the cast iron skillet (or other oven proof skillet or baking pan) with an oven-safe lid or with aluminum foil.
Preheat the oven to 375ºF. Bake covered for 35-45 minutes or until the rice is tender. Use a fork to fluff the rice. Sprinkle with shredded cheddar cheese, if desired. 1 cup shredded cheddar cheese

Notes

Store any leftovers in an airtight container in the fridge for up to 3 days.

Refer to the article above for more tips and tricks.

The calories shown are based on the recipe making about 5 cups, with 1 serving being 1 cup. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Author Julie Clark

Course Dinner, Main Course, Main Dish, one-pot meal

Cuisine American, Southern, Tex Mex

Calories 366

Keyword baked, comfort food, easy, ground beef casserole, hearty, rice casserole

How to Make Texas Hash in 4 Steps

This is an excellent cast iron skillet recipe. If you have one, I highly recommend using it. It gives great flavor and the edges will be sizzling when you take it out of the oven.

In a large 12” cast iron skillet over medium heat, brown the ground beef, onion and pepper together until the beef is no longer pink and the vegetables start to soften. Drain off any fat.
Add the tomatoes, uncooked rice, chili powder, worcestershire sauce, garlic, salt and pepper. Stir well.
Cover the cast iron skillet (or other ovenproof skillet or baking pan) with an oven-safe lid or with aluminum foil.
Preheat the oven to 375ºF. Bake the Texas Hash covered for 35-45 minutes or until the rice is tender.