1 pkg. Stove Top cornbread stuffing mix
1/4 c. butter (cut in pieces)
1 1/2 c. hot water
1/2 c. chopped ground pepper
1 c. chopped onion
2 tbsp. salad oil
1 can (16 oz.) tomatoes
1 can (16 oz.) kernel corn, drained
2 tbsp. chili powder
1/2 tsp. cumin
1/4 tsp. salt
1 1/2 c. grated Cheddar cheese
3/4 c. sliced black olives
1 lb. ground beef

Combine contents of vegetable/seasoning package, butter and hot water in a 1 1/2 quart bowl; stir just to blend and partially melt butter. Add stuffing crumbs and stir to moisten; let stand until most of water is absorbed.

Meanwhile, saute ground pepper and onion in oil in large skillet until tender. Add ground beef and brown. Add tomatoes, corn and seasonings; stir to combine. Stir in grated cheese and olives. Place mixture in a 2 1/2 or 3 quart casserole. Top with stuffing. Bake uncovered at 400 F for 30 minutes. Makes 6 servings.