- 1 pound Bob Evans® Zesty Hot Sausage Roll
- 3/4 cup cornmeal
- 1 1/2 cups milk
- 1 egg
- 1 (14.5 ounce) can diced tomatoes and green chilies
- 1 cup frozen corn
- 1 (1.25 ounce) package taco seasoning mix
- 1 cup shredded Mexican blend cheese
- Spray interior of slow cooker 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 to 6 hours. Top with cheese 5 minutes before serving. Recover to melt cheese.