Cowboy Casserole

By Tonya_Speed

NUTRITION per serving: 696 Calories; 41g Fat; 51g Protein; 31g Carbohydrate; 5g Dietary Fiber; 136mg
Cholesterol; 1141mg Sodium. Exchanges: 1 1/2 Grain (Starch); 6 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 1/2
Fat. Points: 17

Ingredients

• 2 pounds extra-lean ground beef
• 1 cup chopped onion
• 1 cup chopped green bell pepper, seeded and deribbed
• 2 cloves garlic, pressed
• 1 (10-oz.) can enchilada sauce
• 1 (8-oz.) can tomato sauce
• 1 (6.5-oz.) can sliced black olives, drained
• 2 tablespoons chili powder
• Salt and pepper to taste
• 1 teaspoon oregano
• 1/2 teaspoons cumin
• 2 cups water
• 1 cup cornmeal mix
• 1 cup low fat Cheddar cheese, shredded

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

Cook ground beef together with onions, bell pepper and garlic. Drain off fat and place in slow cooker. In a mixing bowl, combine enchilada sauce, tomato sauce, olives, chili powder, salt, pepper, oregano and cumin. Pour over ground beef. Cover and cook on low heat setting for about 8 hours. 30 minutes
before you are ready to serve, bring water to a boil. Add cornmeal mix and return to a boil. Lower heat to simmer
and continue to stir for another minute or so. Drop cornmeal batter by the spoonful into the slow cooker. Raise slow cooker heat setting to high; cover and cook for another 15 or 20 minutes, or until corn dumplings are done. Sprinkle with cheese and serve.

SERVING SUGGESTION: A big green salad.