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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.
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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.
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