Tamale Casserole - Ramona's Revenge

• 4 Lynn Wilson's refrigerated tamales or canned tamales
• 1 10 oz (280 grm). can tomato soup
• 1 12 oz (336 grm). can kidney beans
• 1 16 oz (448 grm). can chili with beans
• 1 12 oz (336 grm). can whole kernel corn
• 1 4 oz (112 grm). can sliced black olives or jalapeno olives
• 1 lb (.5 kg). ground beef
• 1 large onion, chopped
• 1 cup (225 ml) shredded cheddar cheese

1. Layer tamales, soup, undrained beans, chile, corn and olives in a large baking dish.
2. Brown ground beef with onion in skillet, stirring frequently; drain.
3. Spoon over layers.
4. Top with cheese.
5. Bake at 350 degrees (175 C.) for 30 minutes or until bubbly.
6. May use jalapeno olives for a spicier taste.

tamales, tomato soup, kidney beans, chili with beans, whole kernel corn, black olives, ground beef, onion, cheddar cheese

Taken from online-cookbook.com/goto/cook/rpage/000DD6 (may not work)