Easy Tex-Mex Hash

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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!

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Put 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!

A Close Up of Easy Tex-Mex Hash next to arugula

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


  • 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

Leftovers do double-duty with this Easy Tex-Mex Hash. Not only is it quick to make, but it's cheap and healthy, too!
Prep Time10 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: Beef, Dairy-Free, Gluten-Free, Potatoes, whole30


  • Large Skillet
  • Lid for Skillet


  • 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


  • 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.

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