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 (14-15 oz.) can chunky tomato salsa
1 (16-oz.) can whole kernel corn, drained
1 (2.25 oz. drained weight) can sliced ripe olives, drained
1 cup (4-oz.) shredded Cheddar cheese

In large bowl, mix cornmeal, milk and egg. Stir in meat, chili powder, cumin, salt, salsa, corn and olives

Pour mixture into a slow cooker. Cover and cook on High 3 to 4 hours.

Sprinkle cheese over top; cover and cook another 5 minutes.