Texas hash made a fairly regular appearance at my family’s dinner table while I was growing up, but for some reason, it was never really my favorite. I liked each of the individual ingredients well enough (rice, tomatoes, onions, ground beef/turkey, and even green pepper, which I realized only recently a lot of people loathe), but it always ranked below other casseroles like macaroni and cheese or tuna noodle casserole in my book. Now, what do macaroni and cheese and tuna noodle casserole have in common that Texas hash doesn’t…? Cheese! It never occurred to me at the time to ask my parents if I could put some cheese on my portion, but as it turns out, cheese was the missing ingredient that, for me, transforms Texas hash from “ho-hum” to “seconds, please!”
I’ve made a few other tweaks to my family’s Texas hash recipe as well. Traditional Texas hash has ground beef; my family has been making it with ground turkey for quite some time, but I also added corn, black beans, green chiles, enchilada sauce, and some extra spices.
Does your family have any favorite dishes that were never quite your favorite as a child? Has your attitude toward those dishes changed as you grew older?
- 1 pound ground turkey
- 1 large onion, diced
- 1 large bell pepper, diced
- 1 1/2 cups uncooked white rice
- 3/4 cup water
- 1 cup enchilada sauce
- 1 can (15 ounces) diced tomatoes (including liquid)
- 1 can (15 ounces) black beans, drained and rinsed
- 1 1/2 cups corn
- 3 tablespoons canned green chiles
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 3/4 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 cup grated cheddar cheese
- cilantro (optional)
- Preheat the oven to 350 degrees.
- In a large skillet, cook the ground turkey over medium heat until no longer pink. Drain any excess liquid or fat.
- Add the diced onions and bell peppers; cook until tender, about 5 minutes.
- Stir in all remaining ingredients except the cheese and cilantro; cook for 1-2 minutes.
- Transfer the mixture into a large (3 quart) ungreased casserole dish and bake, covered, for 50 minutes. You may want to stir the mixture around the 30-minute mark to ensure the rice all cooks evenly.
- After 50 minutes, sprinkle the grated cheese on top and bake for an additional 10 minutes. Top with cilantro and serve.
- If you prefer to cook the rice ahead of time on the stove top or in a rice cooker, you can skip the oven entirely: just combine the cooked rice with the cooked turkey, onions, and peppers, add in the remaining ingredients (except the cilantro), stir together and cook for 2-3 minutes, top with cilantro and serve.