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Slow-Cooked Tamale Casserole

By: Diana Briggs

"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."

Rate/Review | Read Reviews (137)

Prep Time:
10 Min

Cook Time:
4 Hrs

Ready In:
4 Hrs 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 pound ground beef
1 egg
1 1/2 cups milk
3/4 cup cornmeal
1 (15.25 ounce) can whole kernel corn, drained
1 (14.5 ounce) can diced tomatoes, undrained
1 (2.25 ounce) can sliced ripe olives, drained
1 (1.25 ounce) package chili seasoning mix
1 teaspoon seasoned salt
1 cup shredded Cheddar cheese

Directions

In a skillet, cook beef over medium heat until no longer pink; drain. In a bowl, combine the egg, milk and cornmeal until smooth. Add corn, tomatoes, olives, chili seasoning, seasoned salt and beef. Transfer to a greased 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.