Spanish Corn Pie

Directions

1. 1
   Drain tamales, reserve liquid.
2. 2
   Mash tamales and combine with drained corn.
3. 3
   Saute meat, onion and celery until meat is crumbly; stir in tomato paste.
4. 4
   Add enough water to tamale liquid to make 2/3 cup, pour in, season.
5. 5
   In a greased 1 1/2 quart casserole, arrange alternate layers of tomato and corn mixture and meat mixture.
6. 6
   Pitted black olives may be added.
7. 7
   Insert tip of bay leaf in each end of casserole.
8. 8
   Sprinkle with cheese.
9. 9
   Bake in a moderate 350° oven for 30 minutes.
10. 10
    Remove bay leaves before serving.
11. 11
    Serves 6.