Mickey Rooney's Tamale Pie

Mickey Rooney's Tamale Pie

12 canned tamales in sauce
1/2 cup black olives, pitted, cut in pieces
12 oz. c a n Mexican-style corn (whole kernels with chopped red and green pepper)
1 1/2 cups cooked diced beef (pork, chicken or turkey)
1/3 cup minced sweet Spanish onion
1/2 medium green pepper, diced
1/2 cup canned stewed tomatoes (pulp part)
1/2 teaspoon salt
A few gratings freshly ground pepper
6 ounces grated sharp aged Cheddar cheese

Drain tamales, plunge in boiling water, drain well, discarding water. Cool slightly. Remove outer skin (corn husk) or cut into quarters crosswise. Lay half the tamale slices in bottom of well-buttered two-quart casserole. Dot with half the olives. Drain corn well, spoon half the amount over the tamales. Top with half the remaining ingredients ending with cheese layer. Season to taste.

Repeat second layer using remaining ingredients ending with cheese topping. Bake uncovered in preheated 400 degree oven 25 mins. (or until cheese bubbles and browns). Run under broiler to crisp. Serve at once as luncheon or supper dish with crisp green salad, cold beer (or chilled red wine). Serves 4-6.

Mickey advises, "Use fresh or frozen tamales if you can get them. The ingredients are easily obtained in supermarkets in the U.S.?" The casserole makes an excellent standby for emergency dining. Vary seasonings to complement the meat.