2 (12 oz.) cans refried beans
2 sm. cans Spanish rice
1 or 2 cans of tamales
1 can cheddar cheese soup
2 pkg. (5 1/2 oz.) Mexican corn bread mix
Mild or hot taco sauce or salsa (El Paso brands are recommended)

Preheat oven to 400 degrees. Prepare a 3 or 4 quart casserole dish by first spreading an even layer of refried beans across the bottom. Next spread Spanish rice over the beans. Lay in the tamales (as many as desired). Add taco sauce or salsa to suit taste. Gently spread cheddar cheese soup (from can unheated) to form a thin consistency layer over the casserole.

In a separate bowl prepare the cornbread mix (will need egg and milk) then spread evenly over casserole. Bake for 30 minutes or until light brown. Microwave well as a leftover.