Yield: 6 servings

1 pound ground beef
1/2 pound chorizo (Mexican sausage)
1 (14 1/2 ounce) can whole kernel corn
1 can Ro-Tel, cut up
3 1/2 ounces sliced black olives
1 tablespoon seasoning salt
1 package taco seasoning mix
1 egg, well beaten
1 1/4 cups milk
3/4 cup cornmeal
1/2 cup cheese, grated (Monterey jack and Cheddar)

Brown the ground beef and chorizo together.

Drain most of the fat off.

Pre-mix the egg, milk and cornmeal.

Put all the other ingredients, except the cheese, into the crockpot (including the meats). Mix them thoroughly. Put the egg-milk-cornmeal mixture on top. Cook for 5 to 6 hours on HIGH or 10 to 12 hours on LOW.

About 5 or 10 minutes before serving, cover the top with the grated cheese.