Slow-Cooker Tamale Pie

Yields:	6 servings
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	Preparation	30 minutes
	Cooking	8 hours
	Ready In	9 hours

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Ingredients

2	cups	chicken broth	or boullion
1	cup	cornmeal	yellow
1	tablespoon	cilantro	fresh, chopped
1/2	pound	pork sausage
1	pound	stewing beef	cut into cubes
1	each	onion	chopped
1/2	cup	celery	finely chopped
1	each	chile pepper	mild, green, seeded and chopped
1/2	cup	sundried tomatoes	chopped
8	ounces	corn	canned, whole kernel, drained
2 1/2	ounces	olives	drained, sliced
1/2	teaspoon	salt
1/8	teaspoon	black pepper

Directions

Bring broth or bouillion to boil in medium saucepan. Stirring constantly, slowly add cornmeal. Simmer miuxture 5 mintues, stirring often. Stir in cilantro.

Using a greased spatula, spread cornmeal mixture on bottom and about 2 inches up sides of slow-cooker.

In large bowl, combine sausage, stew meat, onion, celery, chile pepper, sun-dried tomatoes, corn, sliced olives, salt and pepper.

Carefully spoon into center of cornmeal-lined pot.

Cover and cook on LOW 7 to 8 hours.

Garnish with ripe olives, if desired.

Makes 6 or 7 servings.

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Member Review

Bev's Green Bean Casserole

I make this from time to time for the holidays or dinner gatherings, and it is usually gone in seconds. People seem to like this one better than the classic green bean casserole recipe. I'd suggest substituting the canned corn with about a cup of fresh or frozen corn - it tastes much better. Sometimes I add some chopped potatoes or sliced celery, and I always use sharp cheddar cheese for optimum flavor. Try it for the holidays - you'll be a hit.

Reviewed by coryoon

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