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Tamale Pie

ethnic, main dish, meats

2 each onions, chopped
1/4 cup olive oil
1 cup canned tomatos, chopd/draind
1 can corn niblets
1 tablespoon chili powder (more to taste)
1/2 teaspoon pepper
1 each clove garlic, minced
1 lb lean ground meat
1 can tamales cut in 1 chunks
1 can olives, sm, chopped/sliced
1/2 teaspoon salt
1/2 lb sharp cheddar cheese, grated

Sautee onions and garlic in 1/4 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 1/2 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

Yield: 4 servings

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