Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Friday, November 15, 2013


1 lb ground beef
1 large egg, beaten
3/4 cup cornmeal
1 1/2 cups milk
1 can whole kernel corn
1 can Mexican-flavored diced tomatoes
1 can ripe olives
1 envelope chili seasoning mix
1 tsp seasoned salt
1 cup shredded cheddar cheese

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.

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

This recipe is from an old Country Extra.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.