Slow- cooked Tamale Casserole |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 6 |
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Ingredients:
1 lb ground beef |
1 egg |
1 1/2 cups milk |
3/4 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 envelope chili seasoning mix |
1 teaspoon seasoning salt |
1 cup shredded cheddar cheese (4 ounces) |
Directions:
1. In a skillet, cook beef over medium heat until no longer pink; drain.
2. In a bowl, combine the egg, milk and cornmeal until smooth.
3. Add corn, tomatoes, olives, chili seasoning, seasoned salt and beef.
4. Transfer to a greased slow cooker.
5. Cover and cook on high for 3 hours and 45 minutes.
6. Sprinkle with cheese; cover and cook 15 minutes longer or until cheese is melted.
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