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