Slow-Cooked Tamale Casserole Recipe

Slow-Cooked Tamale Casserole Recipe

  • 1 pound ground beef
  • 1 egg
  • 1 1/2 cups milk
  • 3/4 cup cornmeal
  • 1 (15.25 ounce) can whole kernel corn, drained
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (2.25 ounce) can sliced ripe olives, drained
  • 1 (1.25 ounce) package chili seasoning mix
  • 1 teaspoon seasoned salt
  • 1 cup shredded Cheddar cheese
  1. 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 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.
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