Printable | Taste of Home

Slow-Cooked Tamale Casserole

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) 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

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,

Printed from tasteofhome.com Sep 5, 2008

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Slow-Cooked Tamale Casserole cont.

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.