Slow-Cooked Tamale Casserole
Serves 6
Recipe By: Beth Layman
1 pounds ground beef
1 egg
1 1/2 cup milk
3/4 cup cornmeal
1 can whole kernel corn -- drained (15-1/4 ounces)
1 can diced tomatoes -- undrained (14-1/2 ounces)
1 can) sliced ripe olives -- drained (2-1/4 ounces
1 envelope chili seasoning
1 teaspoons seasoned salt
1 cup shredded cheddar cheese (4 ounces)
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 3-qt. 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.
Exported from A Cook's Books -- Recipe management for Macintosh
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