WELCOME

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.

Tuesday, March 10, 2015

CALIFORNIA TAMALE PIE

1 pound lean ground beef
3/4 cup yellow cornmeal
1 1/2 cup milk
1 egg, beaten
1 package chili seasoning mix
1 teaspoon seasoned salt
1 pound can tomatoes, cut up
1 pound can whole kernel corn, drained
1 can (2 1/4 ounces) sliced ripe olives, drained
1 cup shredded Cheddar cheese

In skillet, cook meat until crumbly; drain. In large bowl, mix corn meal, milk, and egg. Add drained meat, dry chili seasoning mix, seasoned salt, tomatoes with liquid, corn, and olives. 
 
Pour into slow cooker. Cover and cook on High for 3 to 4 hours. Sprinkle cheese on top. Cook another 5 minutes.
Note: File Photo

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