2 lb. ground beef
2 (1 lb.) cans tamales
2 cans garbanzo beans
1 can pitted black olives, drained
2 (12 oz.) cans whole kernel corn, drained
2 (1 lb.) cans chili (with or without beans)
2 c. grated sharp cheese

Crumble beef and cook in skillet until red disappears. Drain tamales, cut into fifths. Drain garbanzo beans, saving 3/4 cup juice.

Combine meat, tamales, beans, drained corn, half of olives and chili, and half of cheese. Place in 1 (4 quart) or 2 (2 quart) greased casseroles or baking pans. Top with remainder of cheese and olives. May be prepared to this stage and refrigerated.

Heat oven to 300 degrees; bake casserole, uncovered, 1 1/2 hours or until hot and bubbly. Makes 16 servings.

Chili varies in juice; if more liquid is needed, use reserved liquid from garbanzo beans.