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Alamo Tamale Supper

2 15-oz cans beef tamales
1 medium onion, finely chopped
8 oz can whole kernel corn, drained
8 oz can tomato sauce
1 teaspoon chili powder
1 cup shredded Cheddar cheese
1/4 cup sliced ripe olives

Slice tamales in half crosswise and arrange in bottom of greased
Crock-Pot. Sprinkle chopped onion over tamales. Add corn. Mix
tomato sauce and chili powder; pour into Crock-Pot. Top with shredded
cheese and sprinkle with sliced ripe olives. Cover and cook on Low
setting for 5 to 7 hours or on High setting for 2 hours.

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