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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.

Serves 6 to 8