1 (15 oz.) can corn
1 (15 oz.) can tamales
1 (15 oz.) can chili
1/2 c. grated cheddar or Monterey Jack cheese

First, open all 3 cans. Take wrappers off the tamales and cut into 1-inch pieces. Drain corn. Heat chili in a 2-quart casserole. Layer tamales and corn in the chili, finishing with tamales. Top with cheese and heat in a 325 degree oven or microwave for 5 minutes. Serve hot. Enjoy! Serves 4-6.