Texas Hash

Vickie Parks


This is a recipe my former MIL got from a co-worker, and she shared it with all of us. The great thing about this recipe is that you can adjust the seasonings and other ingredients to suit your taste preferences. So you can make it as hot (or as mild) as your taste buds will tolerate. We serve this with thick slices of Texas Toast that we put in the oven to toast during the last several minutes that the Texas Hash is baking.

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20 Min


30 Min




1 lb
lean ground beef
1/2 medium
onion, chopped
celery stalk, chopped
15 oz
can diced tomatoes
1/2 large
green bell pepper, chopped (or you can use a jalapeno pepper)
1/2 c
uncooked white rice
1 tsp
minced garlic
1/2 tsp
chili powder (or more, if desired)
1-2 tsp
1/2 tsp
black pepper
1 1/2 tsp
dried parsley

Directions Step-By-Step

Preheat oven to 375ºF. Lightly spray a 9x13-inch baking dish with cooking spray; set aside.
Sauté the beef, onion and celery in a large skillet over medium heat until no pink remains in the beef and the onions are clear. Place the meat mixture in a colander to let the excess grease drain.
Return the meat mixture to the skillet. Add the tomatoes, green pepper, rice, garlic and all remaining ingredients (spices/herbs) to the skillet. Stir well.
Pour the meat/rice mixture into the prepared 9x13-inch baking dish. Cover the baking dish, and bake in a 375º oven for 30 minutes, or until the rice is cooked and soft.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Beef
Regional Style: Southwestern
Dietary Needs: Dairy Free, Low Carb
Other Tag: Quick & Easy