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 olivesCombine 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.