Crock Pot Tamale Casserole Supremo

• 1 lb ground beef
• 1/2 lb chorizo sausage (Mexican sausage)
• 1 (14 1/2 ounce) can whole kernel corn
• 1 (14 ounce) can tomatoes, cut up (Mexican style for seasonings)
• 3 1/2 ounces sliced black olives
• 1 tablespoon seasoning salt
• 1 (1 1/4 ounce) package taco seasoning mix
• 1 egg, well beaten
• 1 1/4 cups milk
• 3/4 cup cornmeal
• 1/2 cup cheese, grated (pref. Monterey Jack and Cheddar)

1. Brown the Ground Beef and Chorizo together.
2. Drain most of the fat off (but the chorizo has a lot of flavor, so reserve some of the fat for flavor).
3. Pre-mix the egg, milk and cornmeal.
4. Except for the cheese, put all the other ingredients into the crock pot (including the meats).
5. Mix them thoroughly.
6. Put the cornflour-egg-milk mix on top.
7. Set the Crock pot to high or low.
8. Cook for 5-6 hours on high or 10-12 hours on low.
9. 5 or 10 minutes before serving, cover the top with the grated cheese.

ground beef, chorizo sausage, whole kernel corn, tomatoes, black olives, salt, taco seasoning mix, egg, milk, cornmeal, cheese

Taken from www.food.com/recipe/crock-pot-tamale-casserole-supremo-9526 (may not work)