Ingredients: - 1 pound lean ground beef, turkey or chicken - 1 medium onion, chopped fine - 3 cloves garlic, minced - 2 tablespoons chili powder (use a mild chili powder here or -reduce the amount if you don't want it spicy) - 1/2 sweet onion, chopped - 1 1/2 teaspoons cumin - 1 can black beans, drained and rinsed - salt - 3/4 cup cornmeal - 1 1/4 cup milk - 2 large eggs, beaten - 1 1/2 teaspoons salt - pinch of ground cumin - 2 cups frozen corn kernels - 1 14 oz can pitted ripe California black olives, drained - 1 16 oz can diced tomatoes with green chiles - 1 1/2 cups sharp cheddar cheese Directions: 1) Heat a large skillet over medium heat and add ground meat, onions and garlic. Cook, stirring frequently, until meat has browned. Drain fat and add chili powder, ground cumin and black beans. Stir to combine and put meat mixture in the bottom of a 5-6 quart slow cooker. 2) In a medium bowl, combine cornmeal, milk, eggs, salt, cumin, corn, olives and tomatoes. Pour mixture over meat mixture in the slow cooker. 3) Cover the slow cooker and cook on high for 3 to 4 hours. 4) Sprinkle the cheese over the top of the tamale pie, cover and cook 10 minutes to melt the cheese. 5) Enjoy!