8 sm. tamales
1 lb. chili brick
1 c. water
1/2 c. chopped onions
1/4 c. chopped green peppers
1 (1 lb.) can whole kernel corn (juice too)
Sm. can chopped black olives
Salt and pepper to taste
Grated cheese

Blend chili brick and water over low heat. Saute onion and green pepper in a little butter. Remove wrap from tamales and slice them into a large bowl. Add onion, green pepper, corn (juice and all), and chili mixture; stir and pour into a baking dish. Top with grated cheese and sliced black olives. Bake at 350 degrees for 30 to 40 minutes.