Now that Thanksgiving is over, here's an easy Mexican recipe to try in your slow cooker. Yum!
1 cup beef broth
1 cup cornmeal
1 pound ground hamburger
1 cup onion, chopped
2 teaspoons soy sauce
1 teaspoon chili powder
1/2 teaspoon cumin
16 oz. medium salsa
15 oz. creamed corn
15 oz. black beans, drained
1/2 cup sliced black olives
1 cup shredded Colby/Monterey Jack Cheese
Spray slow cooker with cooking spray. In small bowl, combine broth and cornmeal. Pour into slow cooker and spread to edges. In a large skillet, brown hamburger. Add onion and cook until tender. Stir in soy sauce, chili powder, and cumin. Transfer to slow cooker. Stir in salsa, creamed corn, black beans, and black olives. Cover and cook on low for 6-8 hours until cooked through. Sprinkle with cheese. Cover and cook another 10-15 minutes until cheese is melted. Serve with sour cream, guacamole, corn chips, or Flour Tortillas. Enjoy!
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