Slow-Cooked Tamale Casserole

• 1 pound ground beef
• 1 large egg, beaten
• 1-1/2 cups whole 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

1. In a skillet, cook beef over medium heat until no longer pink; drain. In a large bowl, combine the egg, milk and cornmeal until smooth. Add corn, tomatoes, olives, chili seasoning, seasoned salt and beef.
2. 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.

ground beef, egg, milk, cornmeal, whole kernel corn, tomatoes, olives, chili seasoning, salt, cheddar cheese

Taken from www.tasteofhome.com/recipes/slow-cooked-tamale-casserole/ (may not work)