Reviewed: Feb. 18, 2008

I enjoyed this and would make it again. I did make several changes. I added an additional egg to the cornmeal/egg/corn mixture. I layered the crockpot with ground beef and then stirred in the diced tomatoes. I had mixed the other ingredients in a separate bowl (the cornmeal/egg/milk/corn mixture) I poured it on top and it made more of a custard/cornbread type of topping. If I had to do anything different, I would have added either diced chiles or jalepenos to the cornmeal mixture. I thought it important to cook on high if you are going to cook it in 3-4 hours. Made it firm enough to serve as you would a pie. I served this with sour cream on top and heated up some refried beans. Everyone wanted a second helping.

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Maine Cook

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Reviewed: Feb. 9, 2008

This turned out really good with the changes I made based on the other reviewers. I added garlic and onions. Instead of chili seasoning i added cumin, onion powder, chili powder and cayenne pepper. Instead of cornmeal I used a box of Jiffy corn muffin mix and used 1 egg and about a cup of milk. I also added a can of black beans. For the diced tomatoes I used diced tomatoes with green chiles (like Rotels). I baked it at 375 for about an hour. YUMMY!!!

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seventy7

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Feb. 8, 2008

i am an extremely picky college student who can't cook stuffing out of a box, yet i can successfully cook this casserole in my slow cooker (and it tastes good -- even my vegetarian roommate eats it)!! if i could give it more than 5 stars i would.

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Victoria

Cooking Level: Beginning

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Reviewed: Jan. 30, 2008

This works good with beans instead of meat (black, kidney, etc). I also keep the cheese out and use TACO seasoning instead of chili seasoning. It is much healthier overall and my family and friends crave it!

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Amanda

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Reviewed: Jan. 9, 2008

This recipe was fair. Nothing great.

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Kelly Krocker

Cooking Level: Intermediate

Living In: North Massapequa, New York, USA

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Reviewed: Jan. 7, 2008

First, I should say that the only thing I changed about the recipe was adding an onion and a clove of garlic. Secondly, I'll tell you that I'm very glad I didn't make this on a day I had to work. If I did, I would have come home to a dried up, burnt up mess. After two hours in the crockpot on high, it was starting to burn around the edges. When I took the lid off, it was audibly sizzling. I quickly turned it to low and left the lid off for a while to cool it down. It appeaed to be done -- TWO HOURS EARLY, and my boyfriend's was not due home from work for (can you guess?) two hours. I left it on the "keep warm" option until he got home. It was beyond bland -- maybe it's just because it was WAY too overcooked by the time we ate it? There is definitely something wrong with the recipe -- if not the ingredients, than the cooking temperature and/or time.

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Wiley

Cooking Level: Intermediate

Home Town: Newport, Pennsylvania, USA

Living In: Middletown, Pennsylvania, USA

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Reviewed: Dec. 26, 2007

If you were to judge this dish by its looks, this recipe isnt so hot....A big pile of orangish-colored chunky mush. But it does taste great!! I served it to my husband and my parents, and they all gobbled it up. After reading other reviews I reduced the milk to 1 C. and used taco seasoning packet instead of the chili seasoning. I served it with corn bread on the side. Yum!

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drayface15

Cooking Level: Intermediate

Living In: Peoria, Illinois, USA

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Reviewed: Dec. 15, 2007

This was pretty darn good with the modifications I made based on previous reviews. Some people complained about theirs being mushy, so I added about 1 c. cornmeal. I also added a can of chopped green chilies, drained. I used chili powder instead of chili seasoning mix, and baked it in a casserole at 350F for 35 min, topped it with shredded sharp white cheddar, baked for another 5 min. It turned out great! My whole family enjoyed it. I will make it again, possibly in the slow cooker next time.

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canadiangirl

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Reviewed: Dec. 12, 2007

This was SO good and SO easy. I made some changes per other cooks suggestions, and served it with sour cream. If I weren't serving it to my kids, I would add a small can of diced chiles.

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mamalulu

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Reviewed: Dec. 11, 2007

It is delicious but a bit meat heavy. Some more vegetables mixed in besides corn and a bit more cornmeal batter would enhance and put this over the top.

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Andalucianlady

Cooking Level: Expert

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Reviewed: Dec. 9, 2007

This was an excellent recipe! So easy, and delicious. My husband even took leftovers to work the next day for lunch...so, that says a lot! :) It's also a very versatile recipe as you could really add whatever you want to it. I used ground turkey instead of beef. Then, I added 1 can each of black and pinto beans. I also used taco seasoning instead of chili seasoning. After reading previous reviews, I was skeptical of cooking it on high the entire time. I ended up switching it to low heat half-way through the cooking time.

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Jennie

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Reviewed: Dec. 4, 2007

Pretty simple. I add black beans, use spicy taco seasoning instead of chili seasoning and I use salsa instead of diced tomatoes. It was good but not exciting, but I gave it 4 stars because my husband loves it.

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LisaGest

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Reviewed: Dec. 2, 2007

The flavor was okay, but it came out really mushy. Im not sure if Ill make this again.

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Kelly

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2007

This was excellent! I doubled the recipe, but used about three pounds of meat. I used frozen corn (didn't cook or defrost) and whole olives. For the taco seasoning I used a double recipe off this site. I cut the milk down to 1 cup per recipe. I work, so after spraying "Pam" in the casserole, I put it on low for the 9 hours I was at work. I added the cheese when I got home and headed off to a pot-luck. Everyone raved about it! The consistency was perfect, no dry crust in the pan. It was moist just like a home made tamale. The flavor was great. Thanks, an easy, delicious recipe.

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DABDAB

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Reviewed: Nov. 9, 2007

This was good, but I am not sure if mine came out correct. I might try it again, but not anytime soon. It was fast and easy. Definitely a plus and full of stuff I always have on hand.

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ImChrists

Cooking Level: Expert

Home Town: Harbor City, California, USA

Living In: Apple Valley, California, USA

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Reviewed: Oct. 17, 2007

Very yummy flavor! I took others advice and used taco seasoning instead of chili. I didn't have to time to put in slow cooker so I baked it at 350 for 45 minutes and then added the cheese and cooked 10 more minutes. Served over fritos with sour cream on top.

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kari lou

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Reviewed: Oct. 16, 2007

Yes, the final product does resemble dog food a bit, but it tastes good. We ate ours with fritos and sour cream on top.

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LoraineT

Cooking Level: Intermediate

Home Town: Carlsbad, New Mexico, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Oct. 13, 2007

delicious, wouldn't change a thing!

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beth

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Reviewed: Oct. 13, 2007

This was really easy and my husband loved it. His words "You should make this more often".

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ccahoon

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Reviewed: Oct. 3, 2007

This was tasty, but much more of a dip than a meal! I used a taco seasoning packet rather than chili and I had to add a bit of salt, other than that it was good. I'll make this again, but only as a dip.

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Chris

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Slow-Cooked Tamale Casserole

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