1-14 oz can beef tamales
1-14 oz can cream style corn
8 oz. tomatoe sauce
1/2 cup chopped green onions
1 cup shredded cheddar cheese
1/2 cup chopped green peppers
1/2 tsp. chili powder
1 tbs. butter
1/4 tsp.Colgin Worcestershire Sauce
1/4 cup chopped cilantro
Melt butter in skillet, add onions and peppers.
Simmer on low heat until done. Add corn, chili
powder, worcestershire sauce and tomato sauce.
Simmer on low heat 5-6 minutes. Cut each tamale into 4 pieces, place on mixture and top with cheese. Cover and simmer until heated.
Add cliantro and serve.