This one-skillet meal delivers bold Southwestern flavors with minimal effort. A classic combination of ground beef, potatoes, and peppers comes together in a single pan for a satisfying dinner.
The dish builds layers of flavor through caramelized onions, smoky spices, and tender vegetables. It’s a foolproof way to feed a hungry crowd without complicated techniques.
What you’ll love most is how the ingredients meld into a hearty, flavor-packed hash with just the right amount of kick. Every bite is warm, filling, and brimming with Tex-Mex character.
Ready in under 45 minutes, this dish proves that simple ingredients can create extraordinary results. Serve it straight from the skillet for a meal that feels both nostalgic and fresh.
Ingredients for Texas Hash Recipe Betty Crocker
Ground beef, potatoes, and peppers form the heart of this flavorful Southwestern skillet meal.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 lb | 80/20 lean-to-fat ratio preferred |
| Russet Potatoes 🥔 | 1 ½ lb | Peeled and diced into 1/2-inch cubes |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Green Bell Pepper 🌶️ | 1 whole | Seeded and diced |
| Garlic Cloves 🧄 | 3 cloves | Minced for depth |
| Canned Diced Tomatoes 🍅 | 1 can | 14.5 oz, undrained |
| Chili Powder 🌶️ | 1 ½ tbsp | For smoky heat |
| Ground Cumin 🌿 | 1 tsp | Toasted for warmth |
| Smoked Paprika 🌶️ | 1 tsp | Adds authentic Southwestern flavor |
| Kosher Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked for best results |
| Olive Oil 🫒 | 2 tbsp | For sautéing vegetables |
| Beef Broth 💧 | ½ cup | Low-sodium preferred |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish |
The ground beef is the backbone here. 80/20 lean-to-fat ratio ensures juicy, flavorful results without excess grease. Butcher-fresh beef from a local market or Whole Foods delivers superior quality, but standard supermarket options work perfectly fine. For the potatoes, Russet varieties hold their shape best during cooking—avoid waxy types like red potatoes that can turn mushy.
No ground beef? Ground turkey or chicken works well (use dark meat for best texture). Short on fresh peppers? Frozen diced bell peppers are a solid substitute. For extra heat, add 1/2 tsp cayenne pepper. The chili powder is essential, but if you’re out, combine 1 tbsp paprika with 1 tsp cumin and 1/2 tsp cayenne as a stand-in.
Leftovers keep beautifully in the fridge for 4-5 days and reheat well. For longer storage, freeze portions for up to 3 months. The flavors actually deepen over time, making this taste even better the next day.
Why You’ll Love This Recipe
- One Pan Wonder: I love that everything—ground beef, potatoes, peppers—cooks together in a single skillet, minimal cleanup required.
- Smoky, Hearty Bite: The beef and onions caramelize with the garlic, giving it that deep, savory Texas hash flavor I crave.
- Feeds a Crowd: Honestly, this stretches easily for family dinners or potlucks without extra effort.
- Budget Stretcher: Russet potatoes and ground beef make it filling yet affordable—my wallet thanks me every time.
Step-by-Step Instructions for Texas Hash
Master this one-pan wonder with precise timing and layering for authentic Southwestern flavor.
Step 1: Brown the Ground Beef to Perfection
Heat 1 tablespoon of the olive oil in a large cast-iron skillet over medium-high heat. Add the 1 lb Ground Beef and break it up with a wooden spoon. Cook for 5-7 minutes, stirring occasionally, until the beef is browned evenly with no pink remaining.
I press the beef into the pan surface to ensure maximum contact for a deep sear. Once browned, drain off all but 1 tablespoon of fat—this prevents greasiness while preserving flavor. Season the beef immediately with 1 tsp Kosher Salt and 0.5 tsp Ground Black Pepper to lock in moisture.
Step 2: Sauté Vegetables Until Tender-Crisp
Add the remaining 1 tablespoon olive oil to the skillet. Stir in the 1 whole Yellow Onion, 1 whole Green Bell Pepper, and 1.5 lb Russet Potatoes. Cook over medium heat for 8-10 minutes, stirring occasionally, until the potatoes begin to soften and the onions turn translucent.
Add the 3 cloves Garlic Cloves and cook for 1 minute until fragrant—don’t let it brown. Then stir in the 1.5 tbsp Chili Powder, 1 tsp Ground Cumin, and 1 tsp Smoked Paprika. This blooms the spices in the hot oil, intensifying their flavors.
Step 3: Simmer with Tomatoes and Broth
Pour in the 1 can Canned Diced Tomatoes (with juices) and 0.5 cup Beef Broth. Stir well to combine, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer, then reduce heat to medium-low.
Cover and cook for 10-12 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork and the liquid has reduced slightly. The tomatoes should break down, creating a rich, chunky sauce that coats every bite.
Step 4: Finish and Garnish for Maximum Flavor
Remove the skillet from heat and let the hash rest for 5 minutes. This allows the flavors to meld and the liquid to thicken slightly. Taste and adjust seasoning if needed—though the combination of spices and beef broth typically delivers perfect balance.
Just before serving, sprinkle with the 0.25 cup Fresh Cilantro. The bright, citrusy notes of cilantro cut through the richness, adding a fresh finish. Serve hot, straight from the skillet, for the full Texas hash experience.
Pro Tips For Making Texas Hash Recipe Betty Crocker
- Brown the Beef First: Cook the ground beef until deeply browned before adding veggies—I learned this the hard way after ending up with gray, steamed meat instead of that rich, caramelized flavor.
- Dice Potatoes Small: Cut the russet potatoes into 1/2-inch cubes so they cook through in the same time as the onions and peppers, about 15-20 minutes.
- Skip the Overcrowding: Use a large skillet or cook in batches if needed—dumping everything in at once steams the beef instead of searing it.
- Add Garlic Late: Toss in the minced garlic cloves only in the last 2-3 minutes of cooking to prevent it from burning and turning bitter.
Serving Suggestions for This texas hash recipe betty crocker
Family-Style Presentation
Serve this skillet meal right from the cast iron for a rustic, communal feel. The sizzling presentation adds drama to your dinner table. I love how the rich colors pop against the dark pan.
Garnish Like a Pro
Beyond the cilantro, try adding diced avocado, crumbled cotija cheese, or a dollop of sour cream. These toppings add freshness and contrast to each hearty bite. 🌟
Perfect Pairings
Balance the bold flavors with simple sides. Warm flour tortillas or cornbread make excellent companions. For drinks, a cold Mexican lager like Modelo or iced tea cuts through the richness.
Breakfast Hash Twist
Leftover hash makes an incredible breakfast base. Top with fried eggs and serve with hot sauce on the side. The runny yolks take this dish to the next level.
Kid-Friendly Adaptations
For picky eaters, serve the hash deconstructed. Let them build their own bowls with separate toppings. I’ve found this approach often gets even the most skeptical kids excited to try it.
Meal Prep Tip
Portion leftovers into airtight containers for easy lunches. The flavors intensify overnight, making tomorrow’s meal taste even better than today’s. 💡
Nutrition Facts
Frequently Asked Questions
Can I make this ahead of time?
Yes! The hash actually tastes better the next day as the flavors meld. Prepare it fully, let cool, then store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove with a splash of broth.
What if my potatoes aren’t soft after simmering?
If potatoes remain firm after 12 minutes, cover the skillet and cook for an additional 5-7 minutes on low heat. Ensure there’s enough liquid—add 1/4 cup more broth if needed. Dicing them smaller speeds up cooking.
Can I use ground turkey instead of beef?
Use 1 lb ground turkey (preferably dark meat for juiciness). Brown it first, then proceed with the recipe as written. The spices will still deliver that classic Southwestern kick.
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