Cowboy Casserole

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.