Ingredients:

  • 2 cups cooked Long Grain White Rice (400g)
  • 5 lbs Ground Beef (Mince), 80/20 lean (680g)
  • 1 large Yellow Onion, diced (150g)
  • 1 medium Green Bell Pepper, diced (150g)
  • 3 cloves Garlic, minced
  • 1 Tbsp Unsalted Butter or Neutral Oil (15ml)
  • Kosher Salt & Freshly Ground Black Pepper, To taste
  • 2 Tbsp Tomato Paste (30ml)
  • 1 (14.5 oz) can Canned Diced Tomatoes, undrained (411g)
  • 1 cup Beef Broth (Stock) (240ml)
  • 1 Tbsp Worcestershire Sauce (15ml)
  • 1 Tbsp Chili Powder
  • 1 tsp Ground Cumin
  • 1 tsp Dried Oregano
  • Optional dash Hot Sauce (e.g., Tabasco or Cholula)
  • 5 cups Sharp Cheddar Cheese, grated (180g)

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish. Ensure the rice is cooked and set aside.
  2. Melt the butter or heat the oil in a large pan over medium-high heat. Add the diced onion and bell pepper. Cook for 5–7 minutes until softened, seasoning lightly with salt.
  3. Stir in the minced garlic and cook for 1 minute until fragrant. Transfer the vegetables to a clean bowl and set aside.
  4. Add the ground beef to the same pan. Break up the meat and cook over medium-high heat until fully browned. Season heavily with salt and pepper.
  5. Once cooked, transfer the mince to a colander and drain off all excess fat. Return the meat to the pan.
  6. Stir in the tomato paste, chili powder, cumin, and oregano. Cook for 2 minutes, stirring constantly, allowing the spices to toast and the tomato paste to caramelise slightly.
  7. Stir in the diced tomatoes (undrained), beef broth, and Worcestershire sauce. Bring the mixture to a simmer. Reduce the heat and let it bubble gently for 5–8 minutes to thicken the sauce slightly. Add the hot sauce if using.
  8. Remove the pan from the heat. Stir in the sautéed vegetables and the cooked rice until everything is evenly coated in the rich, meaty sauce. Check the seasoning and adjust salt and pepper as needed.
  9. Transfer the hash mixture to the prepared casserole dish, spreading it into an even layer.
  10. Sprinkle the grated sharp Cheddar evenly over the top of the mixture.
  11. Bake for 30–35 minutes, or until the sauce is bubbly around the edges and the cheese is melted, golden, and slightly crusty.
  12. Let the Texas Hash Casserole rest for 5–10 minutes before serving. This allows the mixture to set slightly, making serving easier.