re: hot tamales

Hormel, trust me on this.

dump the whole can in a non-stick skillet
unroll the wax paper and discard
simmer on a low-medium heat until sauce from can thickens/reduces to almost nothing
carefully roll tamales during process being careful not to break them
once they get a light brown tint cover with finely graded cheese and allow to melt
plate them,
add about half a can of refried beans to the skillet
add a little water or canned enchillada sause and stir
this will make the beans smooth
as soon as they are hot plate them next to the tamales and ENJOY season to taste
Best cheap/quick mexican meal you will ever eat.