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Suggest a better descriptionCombine broth and cornmeal. Let stand five minutes. In a large skillet cook beef over medium heat until no longer pink, drain. Stir in chili powder and Cumin. Transferred to slow cooker. Stir in salsa, corn, and beans. Cover and cook on low for 6 to 8 hours or until heated through. Sprinkle with cheese. Cover and cook 5 to 10 minutes longer or until cheese is melted. Top with sour cream and jalapeƱo slices if desired.
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Serving Size: 1 Serving (273g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 442 | ||
Calories from Fat: 189 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21g | 28 % | |
Saturated Fat 10.5g | 53 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 73.2mg | 23 % | |
Sodium 642.7mg | 22 % | |
Potassium 680.7mg | 18 % | |
Total Carbohydrate 39.9g | 12 % | |
Dietary Fiber 6.6g | 26 % | |
Sugars, other 33.3g | ||
Protein 26.2g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 442
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