Dump browned ground beef in the crock and 4 other ingredients to get a meal so delicious your husband will be begging for more!

This 5-ingredient slow cooker picadillo is my kind of weeknight win: you brown a pound of ground beef, dump it in the crock with just four pantry staples, and let it turn into a rich, saucy, slightly sweet-and-savory beef mixture. Picadillo is a classic Latin American comfort dish, usually made on the stovetop with a longer ingredient list, but this version keeps things super simple for busy days while still giving you all those cozy, bold flavors. It’s the kind of meal you can throw together in the morning before work and come home to something that tastes like you fussed over it all afternoon—my husband always goes back for seconds when this is on the menu.

Serve this slow cooker picadillo spooned over hot white rice or cilantro-lime rice, and add a side of black beans or a simple green salad to round out the meal. It’s also fantastic tucked into warm flour tortillas or over baked potatoes for a fun twist. If you have time, a quick topping of sliced avocado, a squeeze of lime, or a sprinkle of shredded cheese makes it feel a little more special without adding much effort.

Servings: 4

1 lb lean ground beef

In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until fully browned and no pink remains, about 6–8 minutes. Drain off any excess grease to keep the picadillo from getting oily.

Transfer the browned ground beef to the bottom of a 4- to 6-quart slow cooker and spread it out in an even layer. You should see the beef covering the base of the crock, with room on top for the other ingredients.

Pour the tomato salsa and tomato sauce over the browned beef. Sprinkle the sliced green olives and golden raisins evenly over the top. Add about 2 tablespoons of the olive brine for extra flavor. Do not stir; just let the ingredients sit on top of the beef so they slowly cook down together.

Cover and cook on LOW for 4–6 hours or on HIGH for 2–3 hours, until the mixture is bubbly and the flavors have melded. During the last 30 minutes of cook time, give everything a good stir to combine the beef, olives, raisins, and sauce.

Taste and adjust seasoning with a pinch of salt or pepper if needed (the olives and salsa usually add plenty of salt), then serve the picadillo hot over rice, in tortillas, or however you like.

For a slightly smoky flavor, use a chipotle or fire-roasted tomato salsa instead of regular salsa. If you prefer things less sweet, reduce the golden raisins to 3 tablespoons or leave them out and add an extra 2 tablespoons of tomato sauce. You can also swap the green olives for chopped black olives if that’s what you have, though the briny bite of the green ones is more traditional. To stretch the meal for more people, stir in a drained can of black beans or an extra 1/2 cup of tomato sauce during the last hour of cooking. For a leaner version, use 93% lean ground beef or substitute ground turkey, but make sure to still brown it thoroughly and check that it reaches a safe internal temperature of 165°F for poultry or 160°F for beef. Always brown the meat before adding it to the slow cooker; putting raw ground beef directly into a slow cooker can keep it in the “danger zone” temperature range (40°F–140°F) too long, which increases food safety risks. Refrigerate leftovers within 2 hours of cooking and use within 3–4 days, reheating until steaming hot before serving.