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December 9, 2009 | |
From Georgie Jackson |
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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 | |