


December 9, 2009


From Georgie Jackson
Ingredients	Instructions
3/4 cup Cornmeal	In a large bowl, mix cornmeal and beef broth, let stand for 5 min. Stir in beef, chili powder, cumin, salsa, corn, and olives. Pour into a 3-1/2--5 Qt. slow cooker, cover and cook on low for 5-7 hrs. or until set. Sprinkle cheese on top and cook 5 more min. or until cheese has melted.
1 lb. Lean Ground Beef
1 cup Beef Broth
1 tsp. Chili Powder
1/2 tsp. Cumin
1 jar Thick & Chunky Salsa (16 oz)
1 can drained Whole Kernel Corn
1/2-3/4 cup Shredded, reduced fat Cheddar Cheese
1/4 cup sliced Ripe Olives, optional