- 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 tsp. seasoned salt
- 1 cup (4 ounces) shredded cheddar cheese
In skillet, cook beef; drain. In a bowl, combine egg, milk, and cornmeal until smooth. Add corn, tomatoes, olives, chili seasoning, seasoned salt, and beef. Transfer to 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. Yield: 6 servings.