Texas Hot Hash
Submitted by no1princess
Spicy ground beef with stewed tomatoes, instant rice, and chili powder cooked entirely in the microwave, then topped with melted sharp cheddar. A quick, cheesy one-dish dinner ready in 40 minutes.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minGot a microwave and 40 minutes? You’ve got dinner.
This hot hash comes together entirely in a microwave-safe casserole dish. Ground beef, onion, bell pepper, and garlic cook first, then you stir in stewed tomatoes, tomato sauce, instant rice, and a solid hit of chili powder. A few more minutes under cover and the rice absorbs all those spiced, tomatoey juices.
Top it with sharp cheddar for the last minute and a half and you get that melty, golden finish without ever turning on the oven.
Pro Tips
- Stir the meat a couple times while it cooks. Microwaves heat unevenly, so breaking up the beef during cooking ensures it browns more consistently.
- Let it rest covered for 5 minutes after cooking. The carryover heat finishes cooking the rice and lets everything set up so it’s not soupy when you serve it.
- Sharp cheddar makes a difference here. Mild cheddar melts fine but doesn’t add much flavor. Go sharp or extra sharp for a tangy bite that cuts through the richness of the beef.
Ingredients
Directions
- In a deep, 2-quart, heat-resistant, non-metallic casserole Add the onion, green pepper and crushed garlic.
- Heat, uncovered, in Microwave Oven 6 minutes or until meat is Stir occasionally to break up the meat.
- Add the remaining ingredients except the Cheddar cheese. Mix throughly to combine.
- Heat, covered, in the Microwave Oven 7 minutes.
- lf desired, sprinkle Cheddar cheese over the top of the meat 6. Heat, uncovered, in Microwave Oven 1½ minutes or until
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