½ c Onion, chopped
1 Tbl Shortening
1 can (1#) Beef tamales in sauce
1 can (8 oz) Whole kernel corn (optional)
1 can (8 oz) Tomato sauce
1 tsp Chili powder
1 c Shredded sharp Cheddar cheese
¼ c Pitted ripe olives, sliced
Heat oven to 350˚. In a medium skillet with ovenproof handle, cook and stir onion in hot shortening until tender. Remove from heat; stir in sauce from tamales, the corn (including liquid), tomato sauce, and chili powder. Simmer uncovered 5 minutes. Stir in half the cheese. Remove papers from tamales; arrange spoke-fashion in skillet. Sprinkle olives and remaining cheese in a circle in center. Cover and bake 15 minutes or just until tamales are heated and sauce is bubbly.
Makes 4 servings
My mother did have a tamale hot dish she used to make. It may have been this recipe, or certainly one like it.