Friday, January 25, 2013

Tamale Pie

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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