Cowboy Beef Hash

What’s great about this recipe for Cowboy Beef Hash is that it all cooks in one skillet (love the easy cleanup!) plus it’s a hearty and filling dish that the whole family will love!  This is one of those recipes you could modify adding many different things. Next time, I might add button mushrooms, shredded carrots or top it with some shredded cheese.   It was a great meal for a chili fall evening! Ted and I really enjoyed this meal.

Serves 4                   5 minutes to prep and 25 minutes to cook

  • 2 tablespoons olive oil
  • 1 cup diced onion
  • 1 cup diced green bell pepper

  • 1 tablespoon minced fresh garlic
  • 1 pound ground beef, leanest
  • ½ teaspoon dry mustard
  • 2 teaspoons chili powder
  • 2 teaspoons kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup long grain white rice
  • 2 tablespoons tomato paste
  • 1 14.5-ounce can diced tomatoes with juice
  • 1 cup water
  • 1 teaspoon Worcestershire sauce
  1. In a skillet that has a tight fitting cover, heat olive oil over medium high.
  2. Add onion, peppers, garlic, ground beef, dry mustard, chili powder, salt and pepper. Sauté until ground beef is no longer pink, breaking up beef as you cook.
  3. Add rice and cook for two minutes letting rice absorb liquid.
  4. Add tomato paste and cook for one minute.
  5. Add canned tomatoes with juice, water and Worcestershire sauce. Stir, cover and simmer for 20 minutes covered.
  6. After 20 minutes, remove lid and fluff the mixture then serve. If the mixture is to wet, cook for another few minutes with lid off.
  7. If you are using the cheese, sprinkle on top for last few minutes of cooking time with lid on.

Nutritional ;

Serving is one fourth of the recipe is about 368 calories.  I ran the totals of each food group in a calorie counter. You can find them online for free.


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