Recipe - Mexicali Cheese Dip

2 cn 14.5 oz. Old El Paso Tamales
1 20 oz. drained yellow
1 cn Vienna Sausages cut in 1/3ds
One fourth cup Shredded sharp ched.
1 cn 10.5 ounce cond.Cr.of Chic.Soup

Remove wrappers from the first can of tamales. Cut tamales into thirds.
Combine the cut tamales, the hominy, sausages, and Cream of Chicken soup.
Turn into a 1.5 quart casserole. Bake, uncovered, in 350 F. oven for 35 to
40 minutes. Remove wrappers from second can of tamales. Cut tamales
diagonally in half. Garnish top of casserole with cut tamales. Sprinkle
cheese on top. Return to oven to melt cheese and heat top tamales. Serves
6.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini