Texas Hash Recipe Betty Crocker: Classic One-Skillet Beef and Potatoes

There’s a reason this one-skillet meal has stood the test of time—it delivers classic comfort with minimal effort. Ground beef, potatoes, and peppers come together in a single pan for a hearty dish that’s both filling and flavorful.

Betty Crocker’s traditional approach keeps the prep straightforward, using simple ingredients you likely already have on hand. The beef browns deeply, the potatoes soften just right, and the seasonings create a rich, savory base.

In under 40 minutes, you’ll have a meal that tastes like it simmered for hours. The skillet does all the work, leaving you with fewer dishes and more time to enjoy the results.

Perfect for busy weeknights or when you crave a taste of home. This dish brings nostalgia to the table.

Ingredients for Texas Hash Recipe Betty Crocker

Ground beef, potatoes, and peppers come together in this classic one-skillet meal with simple seasonings.

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The beef is the foundation here. Ground chuck with 80/20 fat gives you that rich, savory depth—leaner blends can dry out. Costco or Sam’s Club have great bulk options if you’re feeding a crowd. For the potatoes, russets hold their shape best (the good stuff, not the waxy red kind). Most grocery stores carry them year-round, so no special trips needed.

No green bell pepper? Red or yellow work fine—they add a touch of sweetness. Out of fresh tomatoes? Extra canned diced tomatoes keep it flavorful. If you’re missing chili powder, mix 1 tbsp cumin + 1 tsp paprika + pinch of cayenne. The tomato paste can be skipped in a pinch, but it adds that deep, concentrated flavor worth the extra minute.

This tastes even better the next day. Store leftovers in an airtight container for up to 4 days in the fridge. Freeze for longer storage—good for 3 months. Reheat on the stovetop with a splash of water to bring back that fresh-cooked feel.

Step-by-Step Instructions for Texas Hash

Here’s the classic method for this hearty one-skillet dish that delivers bold flavor.

Step 1: Brown the Ground Beef

Heat 2 tbsp Olive Oil in a large skillet over medium-high heat. Add the 1 lb Ground Beef and cook for 5-7 minutes, breaking it apart with a wooden spoon as it browns. You want the beef to develop a rich, deep color—this builds the foundation of flavor for the entire dish.

Stir occasionally to prevent sticking, but let the beef sit for a minute or two between stirs to develop those delicious browned bits. Once fully browned with no pink remaining, drain excess fat if needed, leaving just enough to coat the pan for the next steps.

Step 2: Sauté the Vegetables

To the same skillet, add the 1 whole Yellow Onion, 1 whole Green Bell Pepper, and 2 cloves Garlic Cloves. Cook for 5 minutes over medium heat, stirring frequently, until the onion becomes translucent and the bell pepper softens slightly.

The vegetables should start to pick up the browned bits from the beef, adding depth to their flavor. Don’t rush this step—properly cooked aromatics are key to building the characteristic taste of this dish.

Step 3: Combine and Season

Add the 4 whole Russet Potatoes, 1 can Canned Diced Tomatoes, 2 tbsp Tomato Paste, 1 tbsp Chili Powder, 1 tsp Ground Cumin, 1 tsp Dried Oregano, 1 tsp Salt, 0.5 tsp Black Pepper, and 1 tsp Paprika to the skillet.

Stir everything together until all the ingredients are evenly coated with the spices. The mixture will look chunky at first, but as the potatoes cook, they’ll soften and help bind everything together into that perfect hash texture.

Step 4: Simmer to Perfection

Reduce the heat to medium-low, cover the skillet, and let the hash simmer for 20-25 minutes. Stir occasionally to prevent sticking and ensure even cooking.

You’ll know it’s done when the potatoes are tender when pierced with a fork and the mixture has thickened slightly. The tomatoes will have broken down, creating a rich, flavorful sauce that coats every ingredient. Taste and adjust seasoning if needed—this is your chance to make it just right.

Dietary Considerations for This Recipe

Gluten-Free Friendly

This dish is naturally gluten-free as written, which makes it perfect for anyone avoiding wheat. Just double-check your spice blends—some store-bought chili powder can contain additives. I always use McCormick or make my own to be safe. 💪

Dairy-Free by Default

There’s no dairy in the classic version, so it works for lactose-sensitive folks. If you’re adding cheese on top (as some do), simply skip it or use a dairy-free alternative. The dish is hearty and flavorful without it.

Lower-Carb Option

To reduce carbs, swap the russet potatoes for cauliflower florets. Use the same 4 cups diced amount and adjust cooking time to 15-20 minutes. The texture changes slightly, but the flavors remain bold and satisfying.

Low-Fat Adaptation

For a lighter version, use 90/10 lean ground beef instead of the 80/20 blend. Drain all visible fat after browning, then add 1 tbsp water to deglaze the pan. You’ll keep the taste without the extra calories.

Vegetarian Twist

Replace the beef with 1 lb crumbled tempeh or lentils for a plant-based version. Brown the tempeh first in olive oil for 5 minutes, then proceed as written. It’s a great way to enjoy the same comforting flavors. 🌱

Sodium Awareness

To cut back on sodium, use low-sodium canned tomatoes and reduce the salt to ½ tsp. Skip added salt at the table and let the natural flavors shine. The dish will still be packed with taste.

Frequently Asked Questions