1can14-½ oz diced tomatoes with green chilies, undrained
1can2-¼ oz sliced ripe olives, drained
1envelope chili seasoning
1teaspoonseasoned salt
1cupshredded cheddar cheese
Instructions
In a skillet, cook beef over medium heat until no longer pink inside; drain. In a bowl combine cornbread mix and ingredients to make until smooth. Add corn, tomatoes, olives, chili seasoning, seasoned salt and ground beef. Transfer to a greased slow cooker. Cover and cook on high for 3 hours and 45 minutes. Sprinkle with cheese; cover and cook 15 minutes longer or until cheese is melted.