Tamale Pie by Ruth Spencer
2
lbs ground round browned with 1 medium onion
4
small tamales cut in 1” pieces
2
cans tomato soup undiluted
1
can corn niblets
1
can drained who pitted black olives
Combine and season to taste
with salt, pepper, and Lawry’s salt.
Bake covered for 2 hours at 325.
Just before serving, cover with grated cheese. 
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