Crock-Pot Tamale Bake Recipe

• servings: 6 servings
• active time: 30 minutes
• total time: 3 hours 30 minutes

Ingredients

1 Pound Extra Lean Ground Beef (Or Ground Turkey)

1/2 Cup Finely Diced Yellow Onion

1 Clove Garlic (Minced)

3/4 Cups Yellow Cornmeal

1 Large Egg

1 1/2 Cups Milk

15 ¼ Ounces Canned Corn (Drained)

14 ½ Ounces Canned Diced Tomatoes (Undrained)

1 ¼ Ounces Low Sodium Taco Seasoning Mix

2 ¼ Ounces Canned Sliced Black Olives (Drained)

1 Cup Shredded Cheddar Cheese

1/4 Cups Sliced Green Onions (For Garnish, Optional)

Directions

In a large skillet brown and crumble the ground beef with the diced onion and garlic until the meat is no longer pink.

Drain ground beef to remove excess fat.

In a large mixing bowl combine cornmeal, egg and milk and mix until smooth.

Add to the cornmeal mixture the corn, tomatoes, taco seasoning, olives and ground beef mixture and mix well.

Dump mixture into the bottom of a 3.5 quart casserole slow cooker OR a 4 quart or larger oval or round slow cooker.

Cover and cook on HIGH for 3 hours or on LOW for 6 hours.

Sprinkle with cheese and cover again and cook for an additional 15 minutes until cheese is melted.

To serve, spoon into bowls or onto plate and garnish with chopped green onion if desired.

Nutrition

• Calories: 506 kcal
• Total Fat: 20 g
• Saturated Fat: 11 g
• Unsaturated Fat: 1.5 g
• Cholesterol: 49 mg
• Sodium: 1024 mg
• Total Carbohydrate: 50 g
• Dietary Fiber: 5 g
• Total Sugars: 8 g
• Protein: 33 g