California Tamale Pie with Corn and Black Olives

Super yummy dinner tonight. I only used half the chile powder out of fear, but could have used all of it. It wasn't too spicy.

Ingredients:
1 pound lean ground beef
2 small white onions, chopped (I didn't have one, so omitted this)
3 tablespoons pure mild to medium-hot ground chile powder
3/4 cup medium-grind yellow cornmeal
1 1/4 cups whole milk
2 large eggs, beaten
1 to 2 teaspoons salt, to your taste (I used 2)
Pinch of ground cumin
1 16-ounce can stewed tomatoes, drained and chopped
3 to 4 ears fresh corn, kernels cut off the cob; or 2 cups frozen, or drained canned whole-kernel corn.
1 14-ounce can pitted ripe California black olives, drained, and coarsely chopped or halved. (I used a small can of sliced olives and it was fine.)
1 1/2 cups shredded sharp cheddar cheese or a combination of cheddar and Monterey Jack cheese
1 to 2 tablespoons of olive oil

Directions:
Coat the slow cooker with nonstick spray. Heat a medium-sized nonstick skillet over a medium heat. Add the beef and onions and cook until the meat is no longer pink and the onion is limp, using a wooden spoon or spatula to break up the meat. Drain the fat from the pan and sprinkle the meat with the chile powder. Cook for 1 minute and transfer the meat and onion to the slow cooker.

In a large bowl, whisk together the cornmeal, milk, eggs, salt and cumin until smooth. Stir in the tomatoes, corn and olives then pour the mixture into the cooker and stir to combine all the ingredients. Cover and cook on HIGH for 3 to 4 hours.

Sprinkle the cheese over the top, drizzle with the olive oil, cover, and continue to cook on HIGH for 10 minutes more to melt the cheese. Serve spooned directly from the crock.