Tex Mex Hash
Loaded with bold Tex-Mex flavors and hearty ingredients, this Tex Mex Hash is a one-pan wonder that delivers a satisfying meal in just 45 minutes! Packed with tender golden potatoes, savory ground beef, sweet corn, black beans, and a medley of zesty spices like chili powder and cumin, this dish is layered with irresistible textures and rich, smoky flavors. Topped with melted cheddar cheese and a sprinkle of fresh cilantro, it's a comfort food classic with a Southwestern twist. Perfect for a quick weeknight dinner or a crowd-pleasing brunch, serve this versatile hash with sour cream and lime wedges for an extra burst of freshness. Ideal for fans of Tex-Mex recipes, skillet meals, and easy comfort food, this dish is sure to become a family favorite!
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Recipe Information
Ingredients
- 4 medium, peeled and diced russet potatoes
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium, diced yellow onion
- 1 medium, diced red bell pepper
- 1 cup (fresh, frozen, or canned) corn kernels
- 1 cup, rinsed and drained black beans
- 2 minced garlic cloves
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 0.25 cup, chopped (optional for garnish) fresh cilantro
- 0.5 cup (optional for serving) sour cream
- 1 lime, sliced (optional for serving) lime wedges
Instructions
1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced potatoes and cook, stirring occasionally, for 10-12 minutes, until golden and fork-tender. Remove the potatoes from the skillet and set them aside.
2. In the same skillet, add the remaining 1 tablespoon of olive oil. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through. Drain any excess grease, if necessary.
3. Push the ground beef to one side of the skillet and add the diced onion and red bell pepper to the other side. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
4. Mix the garlic, chili powder, cumin, paprika, salt, and black pepper into the skillet with the beef and vegetables. Stir until the spices are evenly distributed.
5. Add the cooked potatoes back into the skillet along with the corn kernels and black beans. Stir everything together and cook for 5 additional minutes, allowing the flavors to meld.
6. Sprinkle the shredded cheddar cheese over the top of the hash. Cover the skillet with a lid and let the cheese melt for 2-3 minutes.
7. Remove the skillet from the heat and garnish with chopped cilantro, if using.
8. Serve hot with optional toppings like sour cream and lime wedges on the side. Enjoy!
Nutrition Facts
Calories |
798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 60% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 926 mg | 40% | |
| Total Carbohydrate | 62.7 g | 23% | |
| Dietary Fiber | 7.7 g | 27% | |
| Total Sugars | 8.7 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 319 mg | 25% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1386 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
