Slow Cooker Tamale Pie With Corn and Black Olives

1 pound ground beef

1 large chopped onion

3 TBS chili powder

3/4 cup yellow cornmeal

1 1/4 cup milk

2 large eggs, beaten

salt and pepper

pinch of cumin

1~ 16 oz. can of Mexican stewed tomatoes, drained and chopped

4 ears of corn, cooked and kernels taken off the cob, or 2 cups frozen corn

1~ 14 oz. pitted black olives, chopped

1 1/2 cups shredded sharp cheddar cheese

1-2 TBS olive oil

Coat the slow cooker with cooking spray.

Spray a large skillet with cooking spray and heat to medium high. Add beef and onions. Cook until beef is no longer pink.  Break up meat. Drain off fat. Sprinkle with chili powder and cook 1 minute more. Transfer mixture to the slow cooker.

In a large bowl mix cornmeal, milk, eggs, salt, pepper and cumin with a wish until smooth. Stir in tomatoes, corn and olives. Pour cornmeal mixture into the slow cooker and combine all ingredients. Cover and cook on HIGH for 3-4 hours.

Sprinkle with cheese and drizzle with oil, cover and cook on HIGH for 10-15 minutes more until melted. Spoon out and serve.