Tamale Casserole

CLASS OF 1948

• 1 cup ripe olives
• 1 can (16-oz) tamales
• 1 lb ground beef
• 1 medium onion, chopped
• 1 Tbsp vegetable oil
• 1 can (8-oz) tomato sauce
• 1 can (10½-oz) consomme
• 1 can (12-oz) whole kernel corn
• 1 tsp salt
• 2 tsp chili powder
• 2 pkg (13½-oz) corn chips
• 1/2 cup grated American cheese

Cut olives into large pieces. Drain tamales, reserving liquid, and cut in 1/2-inch slices. Brown beef and onion in oil. Add olives, tomato sauce, consomme, corn, salt, chili powder and corn chips; heat to boiling. Turn into prepared baking dish and sprinkle with cheese. Bake at 350 degrees for 30 minutes.

Yield: 8-10 servings