2 lbs. ground beef
1 chopped sweet green pepper
1 med. chopped onion
1 (11 oz.) can nacho cheese soup (condensed)
2 (2 1/4 oz.) cans pitted ripe olives, drained
1 (8 oz.) jar mild chunky salsa
1/4 c. water
2 (8 oz.) pkgs. corn muffin mix
3/4 c. shredded Colby cheese

In 12 inch skillet, brown meat, peppers and onion until onions and peppers are soft. Stir in soup, olives, salsa and water. Bring to boil. Reduce heat; simmer 5 minutes. Remove from heat.

Prepare muffin mix as directed. Spread 1/2 of batter into 13x9 baking dish. Spoon the hot meat mixture over muffin layer. Spread remaining muffin batter over meat. Bake at 350 degrees for 25 to 30 minutes. Top with grated cheese and bake 4 to 5 more minutes. Serves 12.