5 large tamales (canned)
can of chili con carne
1 sm. can tomato sauce
1 lg. can whole tomatoes
1 med. can niblet corn with sweet peppers
1 sm. can whole, or sliced pitted black olives
Cheddar cheese, shredded (optional)
Slice tamales in fourths and lay on the bottom of a 9” X13” glass dish. Combine in a large saucepan: tomato sauce, and chili until dissolved. Add whole tomatoes, pitted olives and corn. Pour over tamales. Sprinkle with shredded cheese. Bake 1 hour, uncovered, at 350 until hot and bubbly.
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