California Tamale Pie

• 1 cup beef broth
• 3/4 cup cornmeal
• 1 pound ground beef
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 jar (16 ounces) chunky salsa
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1/4 cup sliced ripe olives
• 1/2 cup shredded Monterey Jack cheese
• Optional toppings: sour cream and fresh jalapeno pepper slices, optional

1. In a 3-qt. slow cooker, combine broth and cornmeal. Let stand for 5 minutes. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in chili powder and cumin. Transfer to slow cooker. Stir in the salsa, corn, beans and olives. Cover and cook on low for 6-8 hours or until heated through.
2. Sprinkle with cheese. Cover and cook 5-10 minutes longer or until cheese is melted. Top with sour cream and jalapeno slices if desired.

beef broth, cornmeal, ground beef, chili powder, ground cumin, chunky salsa, whole kernel corn, black beans, olives, shredded monterey jack cheese, toppings

Taken from www.tasteofhome.com/recipes/california-tamale-pie/ (may not work)