Slow-Cooked Tamale Casserole

Name: Slow-Cooked Tamale Casserole
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6 servings.
Cuisine: North America, Mexican
Ingredients: 1 pound ground beef; 1 large egg, beaten; 1-1/2 cups 2% 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 shredded cheddar cheese

TOTAL TIME: Prep: 15 min. Cook: 4 hours YIELD: 6 servings.

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

1 pound ground beef
1 large egg, beaten
1-1/2 cups 2% 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 shredded cheddar cheese

Directions

1. In a skillet, cook beef over medium heat until no longer pink; crumble beef; drain. In a large bowl, combine the egg, milk and cornmeal until smooth. Add corn, tomatoes, olives, chili seasoning, seasoned salt and beef.
2. Transfer to a greased 3-qt. slow cooker. Cover and cook on high for 3 3/4. Sprinkle with cheese; cover and cook 15 minutes longer or until cheese is melted.

Nutrition Facts

1 each: 386 calories, 17g fat (9g saturated fat), 101mg cholesterol, 1255mg sodium, 31g carbohydrate (9g sugars, 4g fiber), 24g protein.

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