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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 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.

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Tamale Pie

  • 1 lb ground beef
  • 1 cup chopped onion
  • 1 can tomatoes (or puree)
  • 1 can whole corn
  • 1 Tablespoon chili powder
  • 4 teaspoons salt
  • 3/4 cup cornmeal
  • 1 can olives
  • 1 cup grated cheddar cheese

Brown beef with onions until beef is done and onions tender and transparent. Add tomatoes, corn, chili powder, and salt. Heat to boiling. Slowly stir in cornmeal. Cook over low heat 10-15 minutes, stirring occasionally to prevent sticking. Cut olives into pieces. Stir into tamale mixture and put into 2 quart casserole or bake in skillet. Sprinkle with cheese.

Bake at 350 degrees for 30-40 minutes.