1/2 c. tomato sauce
2 tbsp. salt
2 tbsp. chili powder
2 tbsp. Gebhart's chili quick
1/2 can Rotel tomatoes

Water to cover tamales, bring mixture to boil.

CORNMEAL MIXTURE:

2 1/2 to 3 c. white cornmeal
1 tbsp. salt
1 tbsp. red pepper
2 tbsp. chili quick

Mix well and use to roll tamales in.

MEAT MIXTURE:

6 lb. ground beef
1 1/2 tsp. red pepper
2 med. onions, chopped or grated
1 tbsp. salt plus 1 tsp.
4 cloves garlic, minced
6 tbsp. chili powder
2 tbsp. Gebhart's chili quick
1/2 c. water
3/4 c. white cornmeal
1 1/2 c. tomato sauce
1 can Rotel tomatoes
100 tamale shucks

Combine first 10 ingredients for meat mixture. Drop rounded tablespoon of meat mixture into cornmeal mixture. Roll lightly, shaping into a roll about 2 inches long. Place in tamale shuck and fold securely. Stack tamales in large roaster pan or large chili pot. When stacked, pour steam mixture over tamales and simmer for about 1 hour and 15 minutes.

Drop shucks into boiling water before putting in meat mixture.

NOTE: If hotter tamales are desired, red cayenne pepper maybe added. Yield about 120 tamales.