Slow-Cooked Tamale Casserole

By carvalhohm2

Ingredients

• 1 pound ground beef
• 1 egg, beaten
• 1-1/2 cups 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 (4 ounces) shredded cheddar cheese

Details

Servings 6
Preparation time 15mins
Cooking time 255mins
Adapted from tasteofhome.com

Preparation

Step 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.

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.

1 serving (1 each) equals 386 calories, 17 g fat (9 g saturated fat), 101 mg cholesterol, 1,255 mg sodium, 31 g carbohydrate, 4 g fiber, 24 g protein.