Recipe Details

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

Description

1. In a 3-qt. slow cooker, combine broth and cornmeal. Let stand for 5 minutes. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in chili powder and cumin. Transfer to slow cooker. Stir in the salsa, corn, beans and olives. Cover and cook on low for 6-8 hours or until heated through.
2. Sprinkle with cheese. Cover and cook 5-10 minutes longer or until cheese is melted. If desired, top with sour cream and jalapeno slices.