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Tamale Casserole - Ramona's Revenge
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Martha Purdy


  • 4 Lynn Wilson's refrigerated tamales or canned tamales
  • 1 10 oz (280 grm). can tomato soup
  • 1 12 oz (336 grm). can kidney beans
  • 1 16 oz (448 grm). can chili with beans
  • 1 12 oz (336 grm). can whole kernel corn
  • 1 4 oz (112 grm). can sliced black olives or jalapeno olives
  • 1 lb (.5 kg). ground beef
  • 1 large onion, chopped
  • 1 cup (225 ml) shredded cheddar cheese
  • Layer tamales, soup, undrained beans, chile, corn and olives in a large baking dish.
  • Brown ground beef with onion in skillet, stirring frequently; drain.
  • Spoon over layers.
  • Top with cheese.
  • Bake at 350 degrees (175 C.) for 30 minutes or until bubbly.
  • May use jalapeno olives for a spicier taste.

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