Course: Dinner
Prep Time: 15 mins
Cook Time: 6 hours
Total Cook Time: 6 hours
Cuisine: American Cuisine
Difficulty Level: Quick and Easy
Recipe Servings: 8 serving(s)
Calories:
1-1/3 cups: 455 calories, 16g fat (6g saturated fat), 66mg cholesterol, 1112mg sodium, 45g carbohydrate (7g sugars, 7g fiber), 27g protein.
Ingredients
1 cup beef broth
3/4 cup cornmeal
1 pound ground beef
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 jar (16 ounces) chunky salsa
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1/4 cup sliced ripe olives
1/2 cup shredded Monterey Jack cheese
Optional toppings: Sour cream and fresh jalapeno pepper slices
Method
In a 3-qt. slow cooker, join stock and cornmeal. Let represent 5 minutes. Cook the beef in a large skillet over medium heat until it is no longer pink; drain. Add the cumin and chili powder. Move to slow cooker. Add the salsa, beans, olives, corn, and beans. Cover and cook on low for 6-8 hours or until warmed through.
Sprinkle with cheddar. Cover and cook an additional 5 to 10 minutes, or until the cheese is melted, Add sour cream and jalapeno slices if you like.