Slow Cooker Mexican Casserole


1 lb. hot and spicy pork sausage
3/4 cup yellow cornmeal
1 1/2 cup milk
1 egg
1 can (14.5 oz.) diced tomatoes and green chilies
1 cup frozen corn
1 envelope (1.25 oz.) taco seasoning mix
1 cup shredded Mexican blend cheese


Spray interior of crock pot with non-stick vegetable spray. In medium skillet over medium heat, crumble and cook sausage until brown. Place sausage in slow cooker. In small bowl, combine cornmeal, milk and egg. Stir into sausage. Add tomatoes, corn and seasoning mix. Stir well. Cover and cook on low 4-6 hours. Top with cheese 5 minutes before serving. Recover to melt cheese.

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