1 pound lean ground beef 3/4 cup yellow corn meal 1 1/2 cup milk 1 egg, beaten 1 package chili seasoning mix 1 teaspoon seasoned salt 1 pound canned tomatoes, cut up 1 pound whole kernel corn, frozen, drained 1 can (2.25 ounce size) ripe olives, sliced and drained 1 cup Cheddar cheese, grated
In skillet or slow-cooking pot with browning unit, cook meat until crumbly; drain.
In large bowl, mix corn meal, milk, and egg. Add drained meat, dry chili seasoning mix, seasoned salt, tomatoes, corn, and olives. Pour into slow-cooking pot. Cover and cook on high for 3 to 4 hours. Sprinkle cheese over top. Cook another 5 minutes.