Texas Hash-4-Ingredient-Slow Cooker 

This Texas Hash-4-Ingredient-Slow Cooker  is a simple meal my grandma used to make when she had to feed a lot of people without much trouble. It only uses rice, ground beef, onions, and tomato soup. Everything cooks low and slow until the rice turns soft, the onions get tender, and it’s all covered in a warm, tomato-y sauce. It isn’t fancy, but it fills you up, kids love it, and it uses things most people already have in their kitchen.

On busy nights or when money is tight, this is the kind of meal that quietly helps you out.

Serve this Texas hash warm, right from the slow cooker, with a small green salad or some steamed frozen veggies to round out your plate. Buttered toast, garlic bread, or soft dinner rolls are great for scooping up the saucy rice. If your family likes extra comfort food, sprinkle some shredded cheese on top and let everyone add hot sauce or sour cream if they want.

It also tastes great the next day for lunch, so don’t be shy about making the full batch!

A cozy, budget-friendly dinner made with just four simple ingredients: ground beef, onion, rice, and tomato soup. The slow cooker does all the work, turning everyday pantry staples into a warm, saucy, filling meal the whole family will enjoy without any fuss.

Ingredients

• 1 pound lean ground beef
• 1 large yellow onion, diced (about 1½ cups)
• 2 cups long-grain white rice, uncooked and rinsed
• 2 cans (10.5 ounces each) condensed tomato soup
• 2½ cups water
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper, or to taste

Texas Hash: Instructions

1. Place a large skillet on the stove over medium-high heat. Add the ground beef and cook it, using a spoon to break it into small pieces, until no pink parts are left.
2. If there’s a lot of grease in the pan, carefully pour most of it out, but leave a little bit behind for extra flavor.
3. Add the diced onion right into the skillet with the beef. Stir it often and cook for about 3 to 5 minutes, until the onion turns soft and a little see-through. Then turn off the stove.
4. Rub a little oil or butter inside your slow cooker so nothing sticks. Pour the uncooked, rinsed rice into the bottom and spread it out evenly.
5. Grab a medium bowl and mix together the tomato soup, water, salt, and black pepper. Stir until it’s smooth with no lumps.
6. Pour the tomato soup mixture over the rice in the slow cooker. Use a spoon to push the rice down gently so it’s all covered by the liquid.
7. Spoon the cooked beef and onions on top of the rice and soup mixture. Stir just a little bit to spread the meat around, but don’t press the rice down too much.
8. Put the lid on the slow cooker. Cook on LOW for 3½ to 4½ hours, until the rice is soft and most of the liquid has soaked in. Try not to lift the lid during the first 3 hours so the rice can steam properly.
9. Once the rice is soft and the mix looks moist and saucy (not watery), stir everything gently from the bottom up to mix in any rice that settled at the bottom.
10. Taste the dish and add a bit more salt or pepper if you think it needs it.
11. Scoop the hot Texas hash into bowls right away and serve it while it’s steamy and warm.

Crispy Cheese Potato Rounds – Slow Cooker