3/4	cup	cornmeal
1	cup	beef broth
1	lb.	hanburger
1	tsp.	chili powder
1/2	tsp.	cumin
14-16	oz. jar	thick and chunky salsa
16	oz.	whole-kernel corn, drained
1/4	cup	sliced ripe olives
2	oz.	reduced fat cheddar cheese, shredded (1/2 cup)

In a large bowl, mix cornmeal and broth; let stand 5 minutes. Stir in beef, chili powder, cumin, salsa, corn and olives. Pour into a 3 1/2 quart slow cooker. Cover and cook on low 5 to 7 hours or until set. Sprinkle cheese over top; cover and cook another 5 minutes or until cheese melts.