Corn Chip Tamale Loaf

1 (16 ounce) can cream-style corn
4 ounces corn chips
2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon Mexican oregano
1 clove garlic, minced
1/2 pound ground chuck
2 tablespoons vegetable oil
1 tablespoon chili powder
1 1/4 cans canned tomatoes
2 eggs, beaten
24 ripe olives

Preheat oven to 350 degrees F. Combine corn, corn chips, salt, pepper and oregano. Sauté garlic and meat in oil; add chili powder and tomatoes. Simmer for 5 minutes.

Combine with first mixture. Add eggs and olives. Bake in a greased loaf pan for 1 hour.

Makes 6 servings.

Corn Chip Tamale Loaf

1 can cream-style corn
1 (4 ounce) bag corn chips
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon dried basil (optional)
1 clove garlic, minced
1/2 pound ground chuck
2 tablespoons fat
1 tablespoon chili powder
1 can tomatoes
2 eggs, beaten
24 ripe olives

Combine corn, corn chips, salt, pepper and basil. Sauté garlic and meat in fat; add chili powder and tomatoes. Simmer for 5 minutes; combine with first mixture.

Add eggs and olives. Bake in greased loaf pan for 1 hour at 350 degrees F.

Serves 6.

corn chip tamale loaf recipe is filed under vegetables and salads.
Origin: southwestern