Slow-Cooked Tamale Casserole Recipe

Slow-Cooked Tamale Casserole Recipe photo by Taste of Home

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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.

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Slow-Cooked Tamale Casserole Recipe

Prep: 15 min. Cook: 4 hours

Yield: 6 Servings

15 240 255

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

Directions

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.

Nutritional Facts 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.

Originally published as Slow-Cooked Tamale Casserole in Country Extra September 2001, p51