2 ea Onions, chopped 1 cn Corn niblets
1 ea Clove garlic, minced 1 cn Olives, sm, chopped/sliced
1/4 c Olive oil 1 tb Chili powder (more to taste)
1 lb Lean ground meat 1/2 ts Salt
1 c Canned tomatos, chopd/draind 1/2 ts Pepper
1 cn Tamales cut in 1″ chunks 1/2 lb Sharp cheddar cheese, grated
Sautee onions and garlic in 1/4 c olive oil. Remove from pan. Add ground
meat and brown, but do not break up too much. Remove excess fat and liquid
from skillet. Return onions and garlic to pan. Add remaining ingredients
and nix together. Transfer to a casserole dish. Top with about 1/2 pound
grated sharp cheddar cheese. Bake, uncovered, for 1 hour at 350 degrees.
Casserole may be frozen. Bring to room temperature and bake as directed
but slightly longer.
Mrs. Donald K. Dement
Yields
4 servings