1/2 C. chopped onion
1 can beef tamales in Sauce
1 can cream-style corn
1 t. chili powder
1 C. shredded Sharp process cheese

In a skillet, cook onion in a little butter until tender.  Add sauce from canned tamales.  Stir in corn, chili powder and add salt and pepper to taste.  Simmer uncovered for 5 minutes.  Add 1/2 C. cheese.

Cut tamales in half lengthwise; arrange cut side up atop of corn mixture.  Heat.  Trim with remaining cheese.

Serves 4