Heat oil in a large frying pan and cook the ground beef over medium-high heat until it's nicely browned, breaking apart with a turner or a Hamburger Meat Chopper.

Chop onion while the ground beef cooks.

When the beef is browned, push it over in the pan, add chopped onion, and cook 3-4 minutes. Stir together the ground beef and onion and reduce heat to medium low.

Add the Pace Picante Sauce or other low-sugar salsa and simmer until most of the liquid is evaporated, about 8-10 minutes.

While the beef mixture cooks in the pan, chop the red bell pepper and Poblano pepper into very small pieces.

Add seasoned meat mixture into the slow cooker with the chopped red pepper, chopped Poblano pepper, Ben’s Original Long Grain White Converted Rice or other rice, low-sodium chicken broth, Kalyn’s Taco Seasoning (or other taco seasoning), and Spike Seasoning, or another all-purpose seasoning blend.

Turn slow cooker to HIGH and cook about 2 hours and 15 minutes, or until mixture is piping hot and rice is tender. (We gave it a quick stir after one hour and started to check the rice after two hours. Some slow cookers cook much hotter than others.)

While taco bowl mixture cooks, drain the can of black olives and slice the olives. Thinly slice the green onions. Crumble one cup of Cotija cheese.

When rice is done, turn off slow cooker and season the mixture with salt and fresh-ground black pepper to taste (I didn't use much salt.)

Then stir in the sliced olives and sliced green onions.

Serve hot as a bowl meal, topped with Cotija cheese. I also like this with Green Tabasco Sauce (affiliate link).

The cooked bowl meal ingredients will keep in the fridge for at least a week and can be reheated in the microwave or in a pan and then sprinkled with cheese.

If you want to freeze leftovers, I would only add olives and green onions to the amount you're going to eat right away and freeze the rest of the rice mixture, then add those ingredients (and the cheese) when you eat it later.