3/4 cup yellow cornmeal
1 cup milk
1 egg, slightly beaten
1 lb. extra lean ground beef
1 tsp. chili powder
1/2 tsp. ground cumin
1 tsp. seasoned salt
1 (14 to 15 oz.) can chunky tomato salsa
1 (16 oz.) can whole kernel corn, drained
1 (2.25 oz) can 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. Makes 6 to 8 servings.
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