Texas Hash is a pretty ambiguous name given to any semi-spicy ground beef and rice dish with Mexican or Tex-Mex seasoning.
My version is paleo, even Whole30, allowed.
Paleo Texas Hash
- 1 pound bag frozen cauliflower, riced, drained and set aside
- 2 pounds ground beef (I use 90/10)
- 1 large onion, roughly chopped
- 1 large green bell pepper, cleaned and roughly chopped
- 4 cloves garlic, peeled
- 1 jalapeno pepper, de-cap (clean out seeds if you don’t want it spicy, or don’t use at all)
- 2 Tablespoons ground chili powder
- 1 teaspoon roasted ground cumin (more or less, to taste, everyone is different)
- 1/2 tsp dried oregano
- 1 teaspoon pink sea salt (to taste)
- 1/2 teaspoon ground black pepper
- 2 Tablespoons olive oil, avocado oil, coconut oil -your cooking fat of choice
In a food processor, pulse the jalapeno and garlic until minced, then add the bell pepper and onion and pulse until it’s a small chop, but not pureed
Heat the cooking fat in a large pan and add the processed veggies. Saute for 3-4 minutes until they’re very fragrant.
Add all the seasoning and stir around for a minute or two, then add the ground beef and break it up, stirring and breaking until it’s cooked through – about 5-6 minutes.
Cover and let simmer on very low heat for 10 minutes, then turn heat to high, add the cauliflower rice and stir around for 2 minutes. If you need to, add just a small amount of beef broth or water (1/4 cup or so) but the veggies give off a lot of liquid so you probably won’t need it.
Add salt, if needed.
That’s it, you’re done!
Top with sliced avocado and salsa 🙂
*You can add a pint of cherry tomatoes during the simmer so they just start to burst when you stir in the cauliflower, if you like.
**For non paleo, add 2 cups of beef broth after the ground beef is cooked, and add 2 cups of instant rice, bring to a boil, cover and let sit off heat for 5 minutes (or according to the rice instructions)