Yield: 15 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Ground beef, browned |
| 1 \N | Onion, chopped and fried lightly |
| 1 pack | (large) noodles, wide, cooked |
| 15 ounces | Peas, canned with juice (1 can) |
| 15 ounces | Corn, canned with juice (1 can) |
| 1 small | Can pimento |
| 1 medium | Can tomatoes |
| ½ \N | Green pepper, diced or chopped |
| 1 can | (#2) tamales, cut in 1/2\" pieces (sometimes I put in more) |
| ½ pounds | Nippy cheese (Colby is what I usually use), grated |
| 1 can | Whole pitted ripe olives (optional), sliced |
| 2 cans | Cream of mushroom soup |
| 1 pint | Half and half |
| 1 teaspoon | Paprika |
| 2 teaspoons | Chili powder |
| 2 teaspoons | Seasoning salt |
| \N \N | Salt & Pepper to taste |
| \N \N | Potato chips or corn flakes (I like the potato chips) |
Place everything in large baking dish (I use a roasting pan) and blend well. Cover with potato chips or corn flakes (I usually crush potato chips with hands when placing on top). Bake slowly at 325 degrees for approximately one hour or bubbly.
Posted to MC-Recipe Digest V1 #530 by robin carr <robin@...> on Mar 21, 1997