Source:

Martha Purdy

Serves/Makes:6

Ingredients

• 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

Preparation

• 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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