Slow Cooker Tamale Pie

• 2 cups chicken broth or bouillon
• 1 cup cornmeal
• 1 tablespoon cilantro fresh, chopped
• 1/2 pound sausage
• 1 pound stewing beef 1/2 inch cubed
• 1 each onions chopped
• 1/2 cup celery finely chopped
• 1 each green chili peppers mild, seeded, chopped
• 1/2 cup sundried tomatoes sun-dried tomatoes, chopped
• 1 each corn whole kernel, 8 oz can, drained
• 1 each olives can, ripe, sliced, drained
• 1/2 teaspoon salt
• 18 teaspoon black pepper
• 1 x olives whole or halved, pitted, for garnish

1. Bring broth or bouillon to boil in medium saucepan.
2. Stirring constantly, slowly add cornmeal.
3. Simmer mixture 5 minutes, stirring occasionally.
4. Stir in cilantro.
5. Using a greased spatula, spread cornmeal mixture on bottom and about 2 inches up sides of slow-cooker.
6. In large bowl, combine sausage, stew meat, onion, celery, chili pepper, sun-dried tomatoes, corn, sliced olives, salt and pepper.
7. Carefully spoon into center of cornmeal-lined pot.
8. Cover and cook on LOW 7 to 8 hours.
9. Garnish with ripe olives, if desired.

chicken broth, cornmeal, cilantro, sausage, stewing beef, onions, celery, green chili peppers, tomatoes, corn, olives, salt, black pepper, olives

Taken from recipeland.com/recipe/v/slow-cooker-tamale-pie-1682 (may not work)