This four-ingredient recipe makes a great Tex-Mex treat just as it's written here. But I bet you're already thinking about what ingredients you could add to make it more interesting. Chopped onion and black olives immediately come to mind.

You can tell at first glance this recipe is at least several years old because it calls for a 1-pound can of chili. Canned chili is convenient, and Wolf Brand (no beans) is pretty good, but they along with everybody else have reduced their one-pound cans to 15 ounces (see Note). Also, depending on where you live, it may be difficult to get your hands on good tamales. Frozen tamales are available at some Costo stores, and many Mexican and Central American restaurants nationwide sell "take-out" tamales. If frozen tamales in the shuck are used, thaw them before using. Frozen tamales are preferable to canned tamales. Good tamales and chili make all the difference in this dish but, like I said, even if you put it together quickly with canned chili and canned tamales, it's a good, warming dish.

If you want to double the recipe, use a 9x13-inch dish.