Ingredients
1 cup beef broth3/4 cup cornmeal1 pound ground beef1 teaspoon chili powder1/2 teaspoon ground cumin1 jar (16 ounces) chunky salsa1 can (15-1/4 ounces) whole kernel corn, drained1 can (15 ounces) black beans, rinsed and drained1/4 cup sliced ripe olives1/2 cup shredded Monterey Jack cheeseOptional toppings: Sour cream and fresh jalapeno pepper slices
Preparation
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.
Sprinkle with cheese. Cover and cook 5-10 minutes longer or until cheese is melted. If desired, top with sour cream and jalapeno slices.
