Crowd-Pleasing Tamale Casserole

• 7 pounds ground beef
• 6 medium onions, chopped
• 2 celery ribs, chopped
• 3 garlic cloves, minced
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 2 cans (12 ounces each) tomato paste
• 2 cans (15-1/4 ounces each) whole kernel corn, drained
• 2 cans (4-1/2 ounces each) mushroom stems and pieces, drained
• 3 cans (2-1/4 ounces each) sliced ripe olives, drained
• 2-1/4 to 2-3/4 cups water
• 2 to 3 tablespoons chili powder
• 1 tablespoon seasoned salt
• 1/2 to 1 teaspoon crushed red pepper flakes
• 1 teaspoon pepper
• 3 jars (13-1/2 ounces each) tamales, papers removed and halved
• 2 cups shredded cheddar cheese

1. In several Dutch ovens, cook the beef, onions and celery until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in tomatoes and tomato paste. Add the corn, mushrooms and olives. Stir in water and seasonings. Bring to a boil; remove from the heat.
2. Spoon into three greased 13x9-in. baking dishes. Top with tamales. Cover and bake at 350u0b0 for 50-60 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted.

ground beef, onions, celery, garlic, tomatoes, tomato paste, kernel corn, mushroom stems, olives, water, chili powder, salt, red pepper, pepper, tamales, cheddar cheese

Taken from www.tasteofhome.com/recipes/crowd-pleasing-tamale-casserole/ (may not work)