1 can (about 16 oz.) prepared tamales
2 (19 oz.) cans chunky beef soup
1/2 c. ripe olives
1 tsp. chili powder
1 c. shredded sharp cheddar cheese

Remove wrapping from tamales; cut in half. In a saucepan, combine tamales, soup, olives, and cheese. Heat; stir occasionally. Garnish with cheese. Makes 6 cups.