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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 cornmealCombine 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

Taco soup
Taco Soup1 large onion, diced 1 (14 1/2 ounce) can diced tomatoes 1 (14 1/2 ounce) can diced tomatoes & green chiles 1 (11 ounce) canned corn with red and green peppers 1 (15 1/2 ounce) can low fat or fat free canned refried black beans 2 cans water (3 1/2 cups) (Upload by user)