Cowboy Casserole

submitted by Missy

serves 6 (or more)

2 pounds extra lean ground beef
1 large onion, chopped
1 large green bell pepper, seeded, deribbed and chopped
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 teaspoon cumin
2 cups water
1 cup cornmeal mix
1 cup low fat Cheddar cheese, shredded

In a large skillet, 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 a 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 to 20 minutes, or until corn dumplings are done. Sprinkle with cheese and serve.

source: FlyLady.net