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Alamo Tamale Supper

2 15 oz. cans beef tamales
1 medium onion -- finely chopped
1 8 oz. can whole kernel corn -- drained
1 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 slow cooker. Sprinkle chopped onion over tamales. Add corn. Mix tomato sauce and chili powder; pour into slow cooker. 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.

Double recipe for 5-quart slow cooker.

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