This slow cooker 4-ingredient Texas hash is the kind of simple, budget-stretching meal that is perfect when you need to feed a crowd without a lot of fuss. Cooking low and slow, the rice becomes fluffy, the onions tenderize, and everything gets coated in a cozy, tomatoey sauce. It’s not fancy, but this hearty dish is filling, kid-friendly, and uses pantry staples you likely already have on hand. On busy nights or tight weeks, this is the kind of recipe that quietly saves the day!
Ingredients
To bring this dish together, you will need 1 pound of lean ground beef and 1 large diced yellow onion (about 1 ½ cups). For the hearty base and sauce, gather 2 cups of uncooked and rinsed long-grain white rice, along with 2 cans (10.5 ounces each) of condensed tomato soup and 2 ½ cups of water. Finally, have 1 teaspoon of salt and ½ teaspoon of black pepper ready to season the dish to your taste.
Instructions
Step 1: Brown the Beef and Onions
In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until it is no longer pink. If there is a lot of grease, drain off most of the fat, leaving just a little for flavor. Add the diced onion to the skillet with the beef and cook for 3–5 minutes, stirring often, until the onion is softened and turning translucent. Turn off the heat.
Step 2: Prepare the Slow Cooker and Rice
Lightly grease the inside of a 4- to 6-quart slow cooker. Add the uncooked, rinsed long-grain white rice to the bottom of the slow cooker and spread it out in an even layer.
Step 3: Mix the Sauce
In a medium bowl, whisk together the condensed tomato soup, water, salt, and black pepper until smooth and well combined. Pour the tomato soup mixture evenly over the rice in the slow cooker. Use a spoon to gently nudge the rice so it is all submerged in the liquid.
Step 4: Layer the Meat
Spoon the cooked ground beef and onion mixture over the top of the rice and tomato mixture. Gently stir just enough to distribute the meat and onions without packing the rice down.
Step 5: Slow Cook
Cover the slow cooker with the lid. Cook on LOW for 3 ½ to 4 ½ hours, or until the rice is tender and has absorbed most of the liquid. Avoid opening the lid during the first 3 hours so the rice can steam properly.
Step 6: Fluff and Serve
Once the rice is tender and fluffy and the mixture looks moist and saucy (not soupy), give everything a gentle stir from the bottom to the top to loosen any rice that may have settled. Taste and adjust the seasoning with a little more salt and pepper if needed. Serve the Texas hash hot, right from the slow cooker, while it is steamy and moist!
