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
- In a skillet that has a tight fitting cover, heat olive oil over medium high.
- 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.
- Add rice and cook for two minutes letting rice absorb liquid.
- Add tomato paste and cook for one minute.
- Add canned tomatoes with juice, water and Worcestershire sauce. Stir, cover and simmer for 20 minutes covered.
- 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.
- If you are using the cheese, sprinkle on top for last few minutes of cooking time with lid on.
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.