One-Pot Texas Hash is Southwestern comfort at its best—hearty, spicy, and loaded with layers of flavor that speak of the open range and lively family tables. This all-in-one skillet dinner combines ground beef, sautéed vegetables, tomatoes, and rice with an assertive mix of spices, simmering everything together for a meal that’s both crave-worthy and deeply practical.
Each bite brings notes of chili, garlic, sweet bell pepper, and tender beef, plus starchy satisfaction from the rice. Texas Hash is an enduring favorite at potlucks, busy weeknights, and table-for-a-crowd gatherings, always served hot and hearty with plenty of toppings to suit every appetite.
Why You’ll Love It
If you crave big flavor and a meal that stretches to satisfy a crowd, One-Pot Texas Hash is your answer. With easy prep, minimal cleanup, and customizable heat, it’s a dish that fits genuinely busy nights without skimping on taste. Ground beef delivers rich body, while veggies and spices keep things fresh and lively.
The rice cooks right in the sauce, soaking up every bit of flavor, and the one-pot method ensures maximum convenience—just saute, simmer, and serve. Plus, Texas Hash is the ideal platform for toppings, sides, or last-minute mix-ins: make it mild, make it fiery, and always make it your own.
Key Ingredients
- 1 lb ground beef (or ground turkey, chicken, plant-based beef crumbles)
- 1 large onion, chopped
- 1 bell pepper, chopped (red, green, or yellow)
- 2 cloves garlic, minced
- 1 cup long-grain white or brown rice
- 1 can (14.5 oz) diced tomatoes (with juice)
- 2 tablespoons tomato paste (for depth)
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
- 2 1/2 cups beef or chicken broth
- 1 cup frozen corn or peas (optional)
- 1 jalapeño, seeded and diced (optional, for heat)
- Toppings: shredded cheddar or Monterey Jack, sliced green onions, cilantro, sour cream, avocado
Preparation
Start by browning ground beef in a large, heavy-bottomed pot or skillet over medium-high heat. If using leaner meat (turkey/chicken), add a tablespoon of oil. As the beef browns, break up with a spatula and cook until crumbly and no longer pink. Pour off excess fat if desired.
Add chopped onion, bell pepper, and jalapeño (if using) and cook until vegetables are softened and aromatic, about 5 minutes. Stir in garlic and cook another minute until fragrant.
Mix in tomato paste, chili powder, paprika, cumin, oregano, salt, and black pepper, stirring to coat the meat and veggies until everything is evenly colored—this step deepens the flavor base.
Add rice and canned tomatoes (with juice), then pour in broth. Mix well and bring to a boil over medium-high heat. Once boiling, lower to a gentle simmer and cover. Cook for 20 minutes (white rice) or 35 minutes (brown rice), occasionally stirring to prevent sticking. Add frozen corn or peas in the last 10 minutes.
When rice is tender and liquid mostly absorbed, taste and adjust seasoning. Sprinkle cheese over the top, cover, and let rest 5 minutes to melt. Serve hot, garnished with green onions, cilantro, and other favorite toppings.
Technique, Tips & Tricks
For the fluffiest hash, use long-grain rice and avoid over-stirring once covered; this prevents mushy texture. The tomato paste brings classic depth—don’t skip! If the hash gets too dry before rice is tender, splash in more broth or water.
Choose your spice level—jalapeños, chipotle powder, or cayenne will dial up the heat, while sweet bell peppers and mild chili powder keep things crowd-pleasing. Ground turkey or chicken gives a lighter flavor; vegetarian meat crumbles and extra beans make a satisfying meatless version.
Add mix-ins late so they stay vibrant—corn, peas, or fresh spinach. Cheese can be blended throughout or sprinkled only on top. For extra “crust,” briefly broil or bake uncovered to brown the cheese.
Serve straight from the pot for easy cleanup and rustic style. For leftovers, rewarm in the skillet with a splash of broth.
Substitutions and Variations
Texas Hash welcomes all sorts of swaps:
- Use brown rice or quinoa for more fiber.
- Try black beans, pinto beans, or kidney beans in place of some meat for added nutrition.
- Swap in salsa or canned fire-roasted tomatoes for additional Southwestern punch.
- Spice it up with diced chipotles in adobo, jalapeños, or serrano chiles.
- Add more veggies—zucchini, carrot, corn, or kale for a veggie-packed version.
- Make it dairy-free by omitting cheese or using plant-based shreds.
- Gluten-free? All classic ingredients here are wheat-free—just check your broth and toppings.
For kids, leave out hot chiles and offer cheese, sour cream, and avocado slices for mixing in. If making for a brunch crowd, add scrambled eggs on top for a “hash and eggs” experience.
Serving Suggestions
One-Pot Texas Hash is best served in deep bowls with your favorite toppings: shredded cheese, dollops of sour cream or yogurt, chopped avocado, diced tomatoes, and fresh cilantro. At the table, pass hot sauce for extra kick and lime wedges for tang.
Pair with simple sides—crisp salad, sliced fruit, cornbread, or chips and salsa. For potlucks, keep warm in a slow cooker and set out a topping bar for diners to customize.
At breakfast, serve leftovers reheated with a fried or poached egg on top. As a tailgate favorite, offer with tortilla chips for scooping or wrap in flour tortillas for hash burritos.
For a Tex-Mex spin, add a layer of refried beans or serve alongside black bean soup.
Story & Origins
Texas Hash is a descendant of the iconic American hash—meals built around leftovers, ground meat, potatoes or grains, and vegetables, cooked together in a single pot or skillet. The “Texas” in its name brings chili powder, cumin, and a hint of smoky heat, a nod to the flavors found in Southwestern and border cooking.
This one-pot supper gained fame in community cookbooks and church potlucks throughout the 20th century, celebrated for transforming inexpensive pantry ingredients into hearty, filling meals. Each family adapted the core recipe with what was on hand—beef, chicken, pork, beans, extra veggies, or swaps for rice or potatoes.
Today, One-Pot Texas Hash remains a kitchen standby, prized for its clean-up ease, big flavors, and versatility—wholesome enough for regular meals, yet festive when loaded with cheese and a rainbow of toppings.
Nutrition Notes
Texas Hash contains solid protein (beef and beans), fiber (veggies and rice), and essential vitamins from the variety of produce. To make it lighter, use lean meats, swap to brown rice or quinoa, cut the cheese, and load up on vegetables.
For lower sodium, use reduced-salt broth, skip extra soy sauce, and choose fresh tomatoes over canned when possible. Go vegetarian for even more fiber and lower calories.
Gluten-free adaptation is simple; just check processed sauces, cheese, and broth. To boost nutrition, try adding spinach, kale, or sweet potato.
For meal prep, divide cooled hash into containers—it reheats wonderfully and the flavors deepen with time.
Flavors & Pairings
Big bold flavors pair well with tangy, crunchy, and fresh sides:
- Serve with crisp green salad, spicy slaw, or cucumber-tomato salad.
- Pair with cornbread muffins, jalapeño cheddar bread, or tortilla chips.
- Bright salsas, lime wedges, and guacamole elevate every bite.
- For drinks, select iced tea, cold beer, aguas frescas, or sparkling water for refreshment.
Finish the meal with fruit salad, brownies, or cinnamon rice pudding for a happy ending.
Frequently Asked Questions
Can I prep this ahead?
Yes—assemble and refrigerate up to 24 hours. Rewarm in a skillet or microwave, adding broth as needed.
Can I freeze Texas Hash?
Absolutely. Let cool fully, portion, and seal; use within 2-3 months, reheating with a splash of liquid.
Is it gluten-free?
All natural ingredients are, but check broth, toppings, and processed sauces for wheat.
Can I use cooked rice?
Yes! Add at the end, reduce broth by half, and simmer briefly to heat through and meld flavors.
Can I make it vegetarian?
Easily—double beans, use plant-based crumbles, add extra veggies, and veggie broth.
Will instant rice work?
If using instant rice, add after beef and veggies simmer (with tomatoes and broth), and cook according to package directions.
Can I add cheese inside?
Absolutely—fold some in with the rice to melt throughout and sprinkle more on top.
Final Thoughts
One-Pot Texas Hash is an enduring mainstay—hearty, customizable, and always bursting with Southwestern flavor. Its simplicity makes it ideal for busy cooks, and its adaptability ensures every family can make it their own. Whether served casually or as party fare, it’s sure to be greeted with big smiles—and plenty of requests for seconds.
