Leftovers do double-duty with this Easy Tex-Mex Hash. Not only is it quick to make, but it’s cheap and healthy, too! Great for breakfast, lunch, or dinner!
Jump to RecipePut your leftovers to good use with this quick and easy ground beef recipe!
I always make sure to set aside some taco meat to use for lunches for the rest of the week. Cooked ground beef keeps in the refrigerator for 4 days or can be frozen for 6 months. It’s not only delicious but versatile and brings so much flavor to the simplest of meals.
One of my favorite ways to use leftover taco meat is in this Easy Tex-Mex Hash. It comes together so quickly and is great on its own for a healthy dinner or you can top it with some fried eggs for a hearty breakfast. Really, it’s great at any time of the day!
What You’ll Need for Easy Tex-Mex Hash
- 3 Large Waxy Potatoes
- 1 Red Bell Pepper
- 1/2 an Onion
- 3 Cloves of Garlic
- 1 Jalapeno (Optional)
- 2 Cups of Leftover Taco Meat
- Large Skillet
- Lid for the Skillet
Tips
- This hash recipe is not terribly spicy, but if you are sensitive to spicy foods, feel free to omit the jalapeno.
- This beef hash is Whole30 compliant as long as the taco seasoning you used on your beef is sugar-free.
- You can make this hash ahead of time and keep it in the refrigerator. Reheat it in a skillet on the stove or in the microwave.
- Go crazy with toppings! Some delicious ways to top this Tex-Mex Hash are avocado, spring onions, salsa, or cilantro.
- This recipe is dairy-, egg-, and gluten-free.
Easy Tex-Mex Hash
Equipment
- Large Skillet
- Lid for Skillet
Ingredients
- 1 Tablespoon Olive Oil
- 1 Red Bell Pepper, Chopped
- 1 Jalapeno, Minced (Optional)
- ½ Onion, Chopped
- 3 Large Waxy Potatoes, Cubed
- 3 Cloves of Garlic, Minced or Crushed
- 2 Cups Leftover Taco Meat
- Salt
- Pepper
Instructions
- Heat a large skillet over medium heat and add the olive oil.
- Saute the bell and jalapeno peppers and the chopped onion in the oil until the onion is translucent.
- Add the potatoes to the skillet and add salt and pepper to taste. Stir to combine and then reduce the heat to medium-low and cover the skillet with a lid. Continue to cook covered, stirring often, for 15-20 minutes, or until the potatoes are easily pierced with a knife.
- Remove the lid and add the taco meat and minced garlic. Saute until the meat has been warmed through. Taste for seasoning and adjust as needed.
Looking for more inspiration? Here are some more recipes you might like:
- Sweet Potato Hash with Sausage
- Easy Sausage Breakfast Casserole
- Southwestern Frittata
- Roasted Vegetable Salad
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