1 med. onion, chopped
1 tbsp. shortening
1 can (15 oz.) beef tamales in sauce
1 can (8 oz.) whole kernel corn
1 can (8 oz.) tomato sauce
1 tsp. chili powder
1 c. (4 oz.) shredded sharp Cheddar cheese
1/4 c. sliced pitted ripe olives

Heat oven to 350 degrees. In medium skillet, cook and stir onion in shortening until tender. Drain sauce from tamales; stir sauce, corn (with liquid), tomato sauce, and chili powder into skillet. Simmer uncovered 5 minutes.

Pour into ungreased 9 x 9 baking pan or 2-quart casserole. Stir in half the cheese. Remove papers from tamales; arrange spoke-fashion in pan. Sprinkle olives and remaining cheese in center. Cover tightly with aluminum foil. Bake 15 minutes. Yield 4 servings.