Alamo Tamale Supper
|Beef tamales||30 Ounce (Two Cans, 15 Ounce Each)|
|Onion||1 Medium, finely chopped|
|Canned whole kernel corn||8 Ounce, drained|
|Canned tomato sauce||8 Ounce|
|Chili powder||1 Teaspoon|
|Grated sharp process cheese||1 Cup (16 tbs)|
|Pitter ripe olives||1⁄4 Cup (4 tbs), sliced|
Slice tamales in half crosswise and arrange in bottom of greased crock pot.
Sprinkle chopped onion over tamales.
Mix tomato sauce and chili powder; pour into crock pot.
Top with grated cheese and sprinkle with sliced ripe olives.
Cover and cook on low setting for 5 to 7 hours (on high setting for 2 hours).