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easy skillet Texas Hash
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5 from 4 votes

Easy Skillet Texas Hash

A tasty skillet meal ready in no time! Filled with ground sirloin beef, veggies, and tomatoes. Perfect for a crowd, family dinner, or Game Day meal.
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 413kcal
Author Eileen Kelly


  • 1 pound lean ground beef
  • 1 medium onion, chopped
  • 1 medium red pepper, chopped
  • 1 medium orange pepper, chopped
  • 1 medium jalapeno, finely chopped
  • 2 cloves garlic,minced
  • 14.5 ounce can fire roasted diced tomatoes
  • 8.5 ounce can no-salt added corn, drained
  • 8 ounce can tomato sauce
  • 1 teaspoon tomato paste
  • 1 cup white rice Note 1
  • 1 teaspoon ground chipotle pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ - 1 teaspoon ground chili powder Note 2½
  • 2 teaspoon fresh parsley or cilantro, chopped
  • salt and pepper, to taste
  • 8 ounces low-fat shredded Mexican cheese


  • Cook rice according to package, set aside.
  • In a large skillet, over medium heat, brown the lean ground beef. Also, break up the beef as it browns.
  • Drain any excess grease from the browned beef.
  • To the browned beef in the skillet, add the onion, red pepper, orange pepper and jalapeno. Saute to soften the vegetables, around 5 minutes.  Add the minced garlic and stir for another minute.
  • Add to the skilled, fire roasted diced tomatoes and its juices, corn, tomato sauce, tomato paste, cooked rice, ground chipotle pepper, cumin, oregano, chili powder, and salt and pepper to taste. Give a good stir to the ingredients. Turn heat to low, put a lid on the skillet and simmer for about 15 minutes. 
  • After 15 minutes, remove lid and stir mixture. Check the seasoning, adjust if needed. Top the beef with the shredded Mexican cheese, cover the skillet with the lid. Let cheese melt, around 1-2 minutes. Remove lid, sprinkle with the fresh parsley or cilantro.
  • Serve immediately with Texas toast or cornbread.


Note 1: Brown rice can be used.
Note 2: Start with ½ teaspoon of chili powder. Add more depending on how spicy you like your food.
  • To drain grease, I use a slotted spoon and paper towel lined bowl. I scoop the beef out with a slotted spoon to the paper-lined plate. Any excess grease in the skillet, remove and discard.


Serving: 1serving | Calories: 413kcal | Carbohydrates: 45g | Protein: 30g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 70mg | Sodium: 674mg | Potassium: 717mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2160IU | Vitamin C: 59.5mg | Calcium: 491mg | Iron: 3.8mg