Instructions:

Navajo Beef and Chile Stew

3/4 pound lean beef stew meat, cut into 3/4-inch cubes
1 large onion
2 large cloves garlic, minced
1 (14.5 ounce) can ready-cut tomatoes with juice
1 (7 ounce) can diced green chiles, drained
1 (8.5 ounce) can whole kernel corn, undrained
1 1/2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper
2 tablespoons yellow cornmeal

Combine all ingredients, except cornmeal, in a 3 1/2-quart crockpot, mixing well. Cover and cook on LOW for 7 to 8 hours or until meat is tender.

Turn control to HIGH. Stir in cornmeal. Cover and cook on high 20 to 25 minutes.

Serves 4 - 5 WW points per serving