California Tamale Pie
|Yellow cornmeal||3⁄4 Cup (12 tbs)|
|Milk||1 Cup (16 tbs)|
|Egg||1 , slightly beaten|
|Extra lean ground beef||1 Pound|
|Chili powder||1 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Seasoned salt||1 Teaspoon|
|Chunky tomato salsa||15 Ounce (1 Can)|
|Canned whole kernel corn||16 Ounce, drained (1 Can)|
|Canned sliced ripe olives||2 1⁄4 Ounce, drained (1 Can)|
|Shredded cheddar cheese||4 Ounce (1 Cup)|
1) In a large bowl, blend the cornmeal, milk and egg; stir in the meat, chili powder, cumin, salt, salsa, corn and olives.
2) In the slow cooker, pour the mixture; cook covered on HIGH for about 3-4 hrs; sprinkle with the shredded cheese and cook covered for further 5 min.
3) Serve immediately on a nice dish.