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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.
