Now if only I could get a few hours of quite uninterrupted time I could finish the pair of longies that I am currently knitting. Unlikely thought..
And some food for thought...
3/4 cup yellow cornmeal
1 cup beef broth
1 lb. extra-lean ground beef
1 tsp. chili powder
1/2 tsp. ground cumin
1 (14 to 16 oz.) jar thick and chunky salsa
1 (16 oz.) can whole-kernel corn, drained
1/4 cup sliced ripe olives
2 oz. reduced-fat Cheddar cheese, shredded (1/2 cup)
In a large bowl, mix cornmeal and broth; let stand 5 min. Stir in beef, chili powder, cumin, salsa, corn and olives. Pour into a 3 1/2 qt. slow cooker. Cover and cook on LOW 5 to 7 h