CANYON CASSAROLE (MADE IN THE CROCK POT)

CORN BREAD TOPPING:
*CORN MEAL MIX SELF RISING, 1 cup (remove)
*A & E milk skim milk, 8 oz (remove)
*Great Value, Canola Oil Blend (Pure Canola Oil & Vegetable Oil), .5 tbsp (remove)
*Egg Beaters Egg Substitute (1/4 cup = 1 large egg), 0.25 cup (remove)
*2% Sharp Cheddar Shredded Cheese (Kroger), 1 cup

MEATY BOTTOM LAYER:

*Fit & Active Lean Ground Beef, 16 oz (remove)
*Tomatoes, Kroger Canned DICED TOMATOES, mild/w green chilies 1/2c(121g), 4 serving (remove)
*Corn (Frozen), 1 cup (remove)
*Onion Vidalia raw med onion, 148 gram(s) (remove)
*ShopRite Naturally Fat Free Medium Salsa, 8 tbsp (remove)
*2 tbsp crushed cilantro leaves, 1 serving (remove)
*Aldi Minced Garlic, 2 tsp (remove)
1 tsp Chilli Powder

COMBINE THE INGREDIENTS FOR THE MEETY BOTTOM LAYER AND ADD TO A CROCK POT SPRAYED WITH NON STICK SPRAY.

COMBINE THE INGREDIENTS FOR THE CORN BREAD TOPPING AND ADD TO THE TOP OF THE MEAT MIXTURE.

COOK ON LOW FOR SEVERAL HOURS 'TIL DONE

Serving Size: 6 -8 1 CUP SERVINGS

Number of Servings: 8

Recipe submitted by SparkPeople user INDEJAM09.