Ingredients
Equipment
Method
- In a large skillet over medium-high heat, brown the ground beef. Season generously with salt and pepper as it cooks.
- Break up the meat with a wooden spoon until no longer pink, then drain the excess liquid.
- Add the onions, red bell peppers, and minced garlic to the skillet with the beef. Cook for 3-4 minutes, until the veggies start to soften.
- Transfer the mixture to your slow cooker, then stir in the diced tomato, minced cilantro, tomato sauce, 1 1/4 cups water, and olives (plus a splash of brine, if you’d like).
- Sprinkle in the cumin, garlic powder, and toss in the bay leaves. Stir everything until evenly combined.
- Set the slow cooker to HIGH for 3-4 hours, or LOW for 6-8 hours. Walk away and let it do its thing!
- When cooking time is done, discard the bay leaves, taste, and adjust seasonings. I usually add a pinch more cumin and garlic powder.
- Serve it over brown rice, quinoa, or use it as a filling for tacos.
Notes
Pro tip: If you’re short on time, pre-minced garlic and frozen diced onions save you extra prep work without compromising flavor.