Slow-Cooked Tamale Casserole

• 1 lb ground beef
• 1 egg
• 1 12 cups milk
• 34 cup cornmeal
• 1 (15 1/4 ounce) can whole kernel corn, drained
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 (2 1/4 ounce) can sliced ripe olives, drained
• 1 (1 1/2 ounce) envelope chili seasoning mix
• 1 teaspoon seasoning salt
• 1 cup shredded cheddar cheese

1. Directions:
2. In a skillet, cook beef over medium heat until no longer pink; drain.
3. In a bowl, combine the egg, milk and cornmeal until smooth.
4. Add corn, tomatoes, olives, chili seasoning, seasoned salt and beef.
5. Transfer to a greased 3-qt.
6. slow cooker.
7. Cover and cook on high for 3 hours and 45 minutes.
8. Sprinkle with cheese; cover and cook 15 minutes longer or until cheese is melted.
9. Yield: 6 servings.

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

Taken from www.food.com/recipe/slow-cooked-tamale-casserole-344214 (may not work)