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Yield: 4 servings
| 2 | | Onions, chopped |
| 1 | | Clove garlic, minced |
| ¼ | cups | Olive oil |
| 1 | lb | Lean ground meat |
| 1 | cups | Canned tomatos, chopd/draind |
| 1 | can | Tamales cut in 1" chunks |
| 1 | can | Corn niblets |
| 1 | can | Olives, sm, chopped/sliced |
| 1 | tablespoon | Chili powder (more to taste) |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ½ | lb | Sharp cheddar cheese, grated |
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Sautee onions and garlic in ¼ 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 ½ 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
Your Tamale Pie is ready. Buon appetito!
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