As requested (and thanks for asking!), here is the recipe for Slow Cooked Tamale Cassarole that I made this week.
1 lb. ground beef
1 1/2 cups milk
3/4 cup cornmeal
1 can (15 1/4 oz) whole kernel corn, drained
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (2 1/4 oz) sliced ripe olives, drained
1 envelope chili seasoning
1 t. seasoning salt
1 cup (4 oz) shredded cheddar cheese
In a skillet, cook beef over medium heat until no longer pink; drain. In a bowl, combine the egg, milk and cornmeal until smooth. Add corn, tomatoes, olives, chili seasoning, seasoned salt and beef.
Transfer to a greased slow cooker. Cover and cook on high for 3 hours and 45 minutes. Sprinkle with cheese; cover and cook 14 minutes longer or until cheese is melted.
From: Taste of Home Slow Cooker Recipes 2007