1 (15 oz.) can tamales, drained (save the juice)
1 (12 oz.) can whole kernel corn or 1 pkg. frozen corn, cooked & drained
1 lb. ground beef
2 sm. onions, chopped
1 (6 oz.) can tomato paste
2/3 c. liquid from tamales
Salt & pepper to taste
4 tbsp. grated cheddar cheese
2 tbsp. grated Parmesan cheese

Mash drained tamales with fork. Combine with corn, mixing well. Set aside.

Brown ground beef in hot skillet and add onions. Cook a few more minutes, stirring frequently. Add tomato paste that has been blended with the liquid from the can of tamales. Season to taste.

In greased casserole, arrange layers of tamale corn mixture and ground beef tomato mixture, alternating until all ingredients are used. Sprinkle first with cheddar cheese and then Parmesan cheese. Bake at 350 degrees for 30 minutes. (If desired, 2 cans of tamales can be used.)