1 sturdy can opener
3 cans chili con carne with beans
1 lb. can creamed corn
1 can Mexican niblets
2 cans tamales
1 lg. can pitted sm. ripe olives, drained
1 1/2 c. grated sharp Cheddar cheese

Open all cans; remove wrappers from tamales and slice. Empty all cans into a large casserole and mix well. Top with the grated Cheddar. Bake at 300 degrees for an hour or more. Stir before serving. Great dish for a pot luck as the ingredients can be multiplied to serve any number.