Slow-Cooked Tamale Casserole

By dette

I've been making this recipe for years because my family really likes it. It's great for busy days because you make it earlier in the day and let it cook

Ingredients

• Ingredients
• 1 pound ground beef
• 1 egg
• 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) Hunt’s® Original 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
Cooking time 14mins

Preparation

Step 1

Directions
In a skillet, cook beef over medium heat until no longer pink; drain. In a 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.