1 lb. lean ground beef
3/4 c. yellow cornmeal
1 1/2 c. milk
1 egg, beaten
1 pkg. chili seasoning mix
1 tsp. seasoned salt
1 lb. can tomatoes, cut up
1 lb. can corn, drained
1 (2 1/4 oz.) can sliced ripe olives, drained
1 c. grated sharp cheese

In skillet cook meat until crumbly; drain. In large bowl, mix cornmeal, milk and eggs. Add drained meat, dry chili seasoning mix, seasoned salt, tomatoes, corn and olives. Pour into slow cooking pot. Cover and cook on high for 3-4 hours. Sprinkle cheese on top. Cook another 5-8 minutes. Makes 6-8 servings.