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Cowboy Casserole

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Servings 6 servings


  • 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.


SERVING SUGGESTIONS: A big old green salad.
VEGETARIANS: Swap out the beef for TVP crumbles and enjoy!
Tried this recipe?Let us know how it was!