1 medium onion, chopped
1 tbsp. shortening
1 can (15 oz) beef tamales in sauce
1 can (8 oz) whole kernel corn
1 can (8 oz) tomato sauce
1 tsp chili powder
1 cup shredded sharp Cheddar cheese (4 oz)
1/4 cup sliced pitted ripe olives

Heat oven to 350F. In medium skillet, cook and stir onion in shortening until tender. Drain sauce from tamales; stir sauce corn (with liquid), tomato sauce and chili powder into skillet. Simmer uncovered 5 minutes.

Pour into ungreased baking pan, 9x9x2", or 2-qt casserole. Stir in half the cheese. Remove papers from tamales; arrange tamales spoke-fashion in pan. Sprinkle olives and remaining cheese in center. Cover tightly with aluminum foil. Bake 15 minutes.

4 servings