I had the pleasure of seeing a real-life cattle drive in Fort Worth, Texas not too long ago. Longhorns ambling down the road with a cowboy on his horse whooping at the cows to keep them off the sidewalks (and off the people, LOL)
I do think it appropriate to partake of cowboy chow while in Texas so let’s belly up the table and eat like a cowboy. 😉 Here’s something that will satisfy the cowboy hunger in all of us, your family included!
- 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.
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