Ingredients
1 pound ground beef1 large egg, beaten1-1/2 cups 2% milk3/4 cup cornmeal1 can (15-1/4 ounces) whole kernel corn, drained1 can (14-1/2 ounces) diced tomatoes, undrained1 can (2-1/4 ounces) sliced ripe olives, drained1 envelope chili seasoning1 teaspoon seasoned salt1 cup shredded cheddar cheese
Preparation
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.
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.
