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| 2 | onions chopped |
| 1/4 Tasse | olive oil |
| 1 Tasse | Canned tomatos, chopd/draind |
| 1 Dose | Corn niblets |
| 1 Esslöffel | Chili powder (more to taste) |
| 1/2 Teelöffel | pepper |
| 1 | cloves garlic minced |
| 1 x ca. 450 g | Lean ground meat |
| 1 Dose | Tamales cut in 1" chunks |
| 1 Dose | Olives, sm, chopped/sliced |
| 1/2 Teelöffel | salt |
| 1/2 x ca. 450 g | Sharp cheddar cheese, grated |
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Sautee onions and garlic in 1/4 c olive oil. Remove from pan. Add ground meat and brown, but do not break up too much. Remove excess fat and liquid from skillet. Return onions and garlic to pan. Add remaining ingredients and nix together. Transfer to a casserole dish. Top with about 1/2 pound grated sharp cheddar cheese. Bake, uncovered, for 1 hour at 350 degrees. Casserole may be frozen. Bring to room temperature and bake as directed but slightly longer.
Mrs. Donald K. Dement
From a book of recipes compiled by members and friends of the Londontown Publik House Assembly, Edgewater, Md 21037. Funds from sale of book used in restoration and maintenance of the 17th century inn (hint, hint).
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