Spanish Corn Pie

• 1 can (15 1/2 oz.) Tamales
• 1 can Whole Kernel Corn
• 1 1/2 lbs. Ground Beef
• 1 Onion, finely chopped
• 1/2 c. Celery, finely chopped
• 1 can Tomato Paste
• 1 tsp. Salt
• 1/4 tsp.Pepper
• Dash Garlic Salt
• 2 small Bay Leaves
• 1/4 c. Grated Parmesan Cheese

1. Drain tamales, reserve liquid.
2. Mash tamales and combine with drained corn.
3. Saute meat, onion and celery until meat is crumbly; stir in tomato paste.
4. Add enough water to tamale liquid to make 2/3 cup, pour in, season.
5. In a greased 1 1/2 quart casserole, arrange alternate layers of tomato and corn mixture and meat mixture.
6. Pitted black olives may be added.
7. Insert tip of bay leaf in each end of casserole.
8. Sprinkle with cheese.
9. Bake in a moderate 350u0b0 oven for 30 minutes.
10. Remove bay leaves before serving.
11. Serves 6.

tamales, kernel corn, ground beef, onion, celery, tomato paste, salt, pepper, garlic, bay leaves, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=820007 (may not work)