Slow-Cooked Tamale Casserole |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 6 |
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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 egg, beaten |
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 teaspoon seasoned salt |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. In a skillet, cook beef over medium heat until no longer pink; 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 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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