Mexican Corn Breat

(Originally posted by Stephanie)

1 lb. extra lean ground chuck (I used ground turkey)
16 oz. can cream-style corn
1 cup cornmeal
1/2 tsp. baking soda
1 tsp. salt
1/4 cup oil
1 cup fat-free milk
2 eggs, beaten
1/2 cup low-sodium taco sauce
2 cups shredded fat-free cheddar cheese
1 medium sized onion, chopped
1 garlic clove, minced
4 oz. can diced green chilies

Brown ground chuck in nonstick skillet.
While meat is browning, combine corn, cornmeal, baking soda, salt, oil, milk, eggs, and taco sauce. Pour half of mixture into slow cooker.
Layer cheese, onion, garlic, green chilies, and ground beef on top of cornmeal mixture. Cover with remaining cornmeal mixture.
Cover. Cook on high 1 hour and on low 3 1/2 - 4 hours, or only on low 6 hours.

From Fix it and Forget it Lightly - 7 points per serving, 6 servings