Texas Hash Recipe Betty Crocker: Hearty Southwestern Skillet Classic

This classic skillet dish brings the bold flavors of the Southwest to your dinner table with minimal effort. Ground beef, potatoes, and onions come together in one pan for a satisfying, one-pot meal that’s ready in under 30 minutes.

The beauty of this recipe lies in its simplicity and hearty, comforting results. A blend of spices—chili powder, cumin, and paprika—gives it that signature Southwestern kick without overwhelming the natural taste of the ingredients.

What you’ll love most is how the potatoes soften just enough to absorb the savory flavors while maintaining a slight bite. The beef browns perfectly, adding depth to every forkful of this timeless dish.

Ideal for busy weeknights or a cozy weekend meal, this is a dish that never goes out of style.

Ingredients for Texas Hash Recipe Betty Crocker

Everything you need for a hearty skillet dinner with bold Southwestern flavors.

The ground beef is the backbone here. 80/20 blend gives you the best flavor and juiciness—leaner cuts can dry out. Most grocery stores carry it pre-packaged, but I like to grab mine from Costco for bigger batches. For potatoes, Russets or Yukon Golds hold up best (skip the waxy reds—they turn to mush). Look for firm potatoes with no green spots or sprouts.

No bell pepper? Poblano peppers add a nice kick. Fresh out of chili powder? Taco seasoning at half the amount works in a pinch. The tomato sauce can be swapped for crushed tomatoes if you prefer chunkier texture. And if you’re out of beef broth, chicken broth or water with a bouillon cube gets you close. Don’t skip toasting the cumin—it takes 30 seconds and makes a huge difference.

Leftovers keep 3-4 days in the fridge, taste even better the next day. Freeze for up to 3 months—just thaw overnight before reheating. I always make extra for lunches. The cheese is best fresh, so add it right before serving if you’re prepping ahead.

Step-by-Step Instructions for Texas Hash

Here’s the method that delivers that classic skillet comfort in every bite.

Step 1: Brown the Ground Beef

Heat 2 tbsp Olive Oil in a large cast iron skillet over medium-high heat. Add the 1 lb Ground Beef and cook, breaking it apart with a wooden spoon as it browns. This should take about 5-7 minutes.

You want the beef to develop a deep brown color—not gray—which means it’s caramelized and full of flavor. Drain off excess fat if needed, but leave about 1 tbsp in the skillet for the next step. This rendered fat adds richness to the dish.

Step 2: Sauté the Vegetables Until Tender

To the same skillet, add the diced 4 whole Potatoes, finely chopped 1 whole Yellow Onion, diced 1 whole Green Bell Pepper, and minced 2 cloves Garlic Cloves. Stir everything together and cook for 8-10 minutes until the potatoes start to soften and the onions turn translucent.

I like to stir occasionally but not too often—letting the potatoes sit for a minute or two helps them develop crispy edges. You’ll know they’re ready when a fork slides in easily but they still hold their shape. This builds the foundation of your hash.

Step 3: Season and Simmer with Sauce

Stir in the 1 tbsp Chili Powder, 1 tsp Ground Cumin, 1 tsp Paprika, 1 tsp Salt, and 0.5 tsp Black Pepper. Cook for 1 minute to toast the spices—this wakes up their flavors.

Pour in the 1 cup Tomato Sauce and 0.5 cup Beef Broth, stirring to combine. Reduce the heat to medium-low and let it simmer for 10-12 minutes until the potatoes are fully tender and the liquid has thickened slightly. You should see a rich, saucy consistency that clings to the potatoes and beef.

Step 4: Finish with Cheese and Garnish

Remove the skillet from heat and sprinkle the 1 cup Shredded Cheddar Cheese evenly over the top. Cover the skillet and let it sit for 2-3 minutes so the cheese melts completely from the residual heat.

Once melted, give everything a gentle stir to distribute the cheese throughout the hash. Garnish with the 2 tbsp Fresh Parsley right before serving. The parsley adds a pop of color and freshness that balances the hearty flavors.

Serve hot, straight from the skillet, for that authentic, comforting feel. Each bite should deliver tender potatoes, savory beef, and a gooey cheese pull.

Wine and Beer Pairings for This Recipe

Bold Red Wines

A hearty Texas Tempranillo with its dark fruit and earthy notes complements the smoky depth of this dish. I’d also recommend a Spanish Garnacha—its bright acidity cuts through the richness while enhancing the Southwestern spices. 🍷

Crisp White Options

For white wine lovers, a Texas Viognier works surprisingly well. Its floral notes and touch of sweetness balance the chili powder and cumin. Alternatively, a Sauvignon Blanc from New Zealand offers citrusy contrast.

Mexican Lager Pairing

The classic choice is a Modelo Especial or Pacifico. Their light, crisp profile with a hint of malt cleanses your palate between bites. The carbonation helps cut through the dish’s richness. 🍺

Craft Beer Alternatives

A Texas Amber Ale like Shiner Bock brings caramel notes that complement the beef. For hop lovers, a West Coast IPA with citrusy hops provides a refreshing contrast to the savory flavors.

Non-Alcoholic Choices

Try a sparkling water with lime for a simple, palate-cleansing option. For something more flavorful, a Mexican Coca-Cola with its cane sugar sweetness and vanilla notes pairs surprisingly well.

Frequently Asked Questions