Slow-Cooked Tamale Casserole
I've been making this recipe for years because my family really likes it. It's great for busy days because you make it earlier in the day and let it cook.
Ingredients
- 1 pound ground beef
- 1 large egg, beaten
- 1-1/2 cups 2% milk
- 3/4 cup cornmeal
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1 envelope chili seasoning
- 1 teaspoon seasoned salt
- 1 cup shredded cheddar cheese
Directions
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1In a skillet, cook beef over medium heat until no longer pink; crumble beef; drain. In a large bowl, combine the egg, milk and cornmeal until smooth. Add corn, tomatoes, olives, chili seasoning, seasoned salt and beef.
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2Transfer to a greased 3-qt. slow cooker. Cover and cook on high for 3 3/4. Sprinkle with cheese; cover and cook 15 minutes longer or until cheese is melted.
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