This slow cooker 4-ingredient Texas hash is the kind of simple, budget-stretching meal my grandmother would make when she needed to feed a crowd without a lot of fuss. It’s just rice, ground beef, onions, and tomato soup, all cooked low and slow until the rice is fluffy, the onions are tender, and everything is coated in a cozy, tomatoey sauce. It’s not fancy, but it’s filling, kid-friendly, and uses pantry staples most of us already have on hand.
On busy nights or tight weeks, this is the kind of recipe that quietly saves the day.
Serve this Texas hash straight from the slow cooker with a simple green side salad or steamed frozen vegetables to round out the meal. Buttered toast, garlic bread, or warm dinner rolls are great for scooping up the saucy rice. If your family likes a little extra comfort, add a sprinkle of shredded cheese on top at the table and let everyone customize with hot sauce or a dollop of sour cream.
It also reheats well for lunches the next day, so don’t be afraid to make the full batch.
Slow Cooker 4-Ingredient Texas Hash
Servings: 6
Ingredients
1 pound lean ground beef
1 large yellow onion, diced (about 1 1/2 cups)
2 cups long-grain white rice, uncooked and rinsed
2 cans (10.5 ounces each) condensed tomato soup
2 1/2 cups water
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
Directions
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.
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.
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 liquid.
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.
Cover the slow cooker with the lid. Cook on LOW for 3 1/2 to 4 1/2 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.
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.
Variations & Tips
If you have picky eaters, keep the onions finely diced so they almost melt into the rice, or sauté them a bit longer until very soft. For kids who love cheese, sprinkle shredded cheddar or Colby Jack over the top during the last 10 minutes of cooking, then cover so it melts into a gooey layer.
If your family likes a little heat, add a pinch of crushed red pepper or a splash of hot sauce to the tomato soup mixture before pouring it over the rice. You can also swap half of the ground beef for ground turkey to lighten it up a bit without changing the flavor too much.
For extra veggies on a busy night, stir in 1–2 cups of frozen peas and carrots or corn during the last 30 minutes of cooking. Leftovers keep well in the fridge for up to 3 days; add a splash of water when reheating to bring back the moist, fluffy texture.
