2 cups Chili Beans or 1 16 oz. can chili beans
4 medium green bell peppers
3 qts. water
1 tbs. salt
1 16 oz. can tamales
1/2 cup chopped onion
1 1/2 cups shredded Cheddar cheese
1 1/2 cups crushed tortilla chips

Cut bell peppers in half lenthwise. Wash and remove stems, seeds and membranes.
In a 4 qt. pot, cook peppers in boiling salted water 3 minutes. Drain upside down on paper towels.
Drain tamales, reserving sauce; remove paper. Cut tamales into bite size pieces. In a large saucepan, combine tamale pieces, reserved tamale sauce and beans. Stir in chopped onion. Cover and cook over low heat 15 minutes. Stir in 1/2 of the cheese. Preheat oven to 350 degrees. Fill peppers with bean-tamale mixture. Place stuffed peppers in a 13 x9 inch baking pan. Pour water about 1/8 inch deep into pan. Bake 20 minutes. Top each pepper with crushed tortilla chips and remaing cheese. Bake 5 to 7 minutes longer until cheese begins to melt.

6 to 8 servings