Slow-Cooked Tamale Casserole - cooking recipe

Ingredients

1 lb. ground beef
1 egg
1 1/2 c. milk
3/4 c. cornmeal
1 (15 1/4 oz.) can whole kernel corn, drained
1 (14 1/2 oz.) can diced tomatoes (undrained)
1 (2 1/4 oz.) can sliced ripe olives, drained
1 envelope chili seasoning
1 tsp. seasoned salt
1 c. (4 oz.) shredded Cheddar cheese

Preparation

In a skillet, cook beef over medium heat until no longer pink; drain. In a bowl, combine the egg, milk and cornmeal until smooth. Add corn, tomatoes, olives, chili seasoning, seasoned salt and beef. Transfer to a greased slow cooker. Cover and cook on high for 3 hours and 45 minutes. Sprinkle with cheese; cover and cook 15 minutes longer or until cheese is melted. Yield: 6 servings.