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Texas Hash

Texas Hash

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Suzanne Cook

This beef, veggies and rice casserole is easy to make and a family favorite.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 543 kcal
  • 27%
  • Fat:
  • 21.1 g
  • 32%
  • Carbs:
  • 64.5g
  • 21%
  • Protein:
  • 23.8 g
  • 48%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 720 mg
  • 29%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart (8 inch round) casserole dish.
  2. In a medium saucepan, bring 1 cup of water to a boil. Stir in instant rice, cover and remove from heat. Let sit for 5 minutes.
  3. In a medium skillet over high heat, brown ground beef with onions and green pepper. Stir in diced tomatoes, tomato sauce and chili powder. Simmer for 20 minutes.
  4. Stir cooked rice into the beef mixture. Mix in the corn, salt and pepper.
  5. Pour the mixture into prepared casserole dish. Cut the American cheese slices in half and place over the top.
  6. Bake in preheated oven for 15 to 20 minutes or until cheese is melted and bubbly.
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Reviews

Spice It Up
24
12/20/2005

I made this for my daycare kids lunch and they loved it!! I thought it was great! Very easy and fast. Changes I made: Used long grain white rice (not instant), half an onion, 2 red mini sweet bell peppers, added 1 clove garlic chopped, 1 can diced tomatoes with mild green chilies, grated cheddar cheese on top. This is a meal that my husband will love so I plan on making it again.

Anna Mae
19
11/12/2008

We just got done eating this so I thought I'd write a quick review. This was pretty good with the changes I made based on other reviews. I added a large clove of garlic, minced, a can of drained black beans, and a large red pepper instead of green. I used the full 2 tablespoons of chili powder, and did NOT drain the diced tomatoes. Maybe the person who said the result was soupy didn't drain the grease out after browning the ground beef with the peppers and onions. I used plenty of salt and pepper but still think next time I make it I will add some worchestershire sauce. Don't get me wrong, it was more then edible; my son had 2 helpings! It just could have used a touch more zip. Thanks for a good base recipe...an update 11/12/08: If you are using a good brand of chili powder, you may want to cut back to one tablespoon...the first few times I made this I used "bargain" chili powder (.99)and 2 tablespoons was fine...this last time I used McCormick's and 2 tablespoons made it a little too spicy for us. Oh, also, I used muenster cheese, because that's what I had, now THAT was good.

OTTERCOON
15
10/20/2005

This was great! We all loved it. I doubled the bell pepper, used brown rice instead of instant white and shredded cheddar instead of processed American, and I also added Tabasco and Worcestershire for some spice. Definitely a keeper at our house.