Tamale Casserole

1 lb. wide egg noodles
1 (28 oz.) jar beef tamales in gravy
1 (15 oz.) can whole kernel corn, drained
1 (6 oz.) can large black ripe olives, drained and cut into fourths
1 (8 oz.) can tomato sauce
1/4 cup tomato juice
1-1/2 tbsp. chili powder
1-2 dashes of Tabasco
1 1/2 cup cheddar cheese, grated
salt & pepper to taste

Prepare egg noodles according to package directions, drain. Meanwhile, grease a 13x9 baking dish.

To prepare tamales, remove outside paper and slice into bite sized pieces into baking dish. Add any remaining tamale gravy from can, corn, and black olives.
In a small bowl, mix the can of tomato sauce with tomato juice, chili powder and Tabasco. Add to the tamale mixture along with the cooked noodles; mix well. Season with salt and pepper if desired. Top with cheese and sliced olives.

Bake in a 350- degree F. oven until hot, 25 to 30 minutes.

Servings: 8
Source: National Pasta Association