3/4 cup yellow cornmeal 1 cup of milk 1 egg slightly beaten 1 pound extra lean ground beef 1 teaspoon chili powder 1/2 teaspoon ground cumin 1 teaspoon seasoned salt 1 can (14 to 15 oz.) chunky tomato salsa 1 can (16 oz.)whole kernel corn, drained 1 can (2.25 oz.)sliced ripe olives, drained 1 cup shredded Cheddar cheese
In a large bowl mix cornmeal, milk and egg. Stir in meat, chili powder, cumin, salt, salsa, corn, and olives. Pour mixture into slow cooker. Cover and cook on High 3 to 4 hours. Sprinkle cheese over top, cover and cook another 5 minutes.
