2 lb. lean ground beef
2 med. green & or red sweet peppers, seeded & chopped (2 c.)
2 med. onions, chopped
1 (11 oz.) can condensed nacho cheese soup
1 (8 oz.) jar chunky salsa
2 (8 oz.) pkg. corn muffin mix
3/4 c. shredded cheese
Cherry tomatoes (optional)
Whole pitted ripe olives (optional)

Cook ground beef, peppers and onions until meat is brown. Drain off fat. Stir in soup, sliced olives, salsa and bring to boiling; reduce heat. Simmer, uncovered for 5 minutes. Remove from heat.

Prepare corn muffin mix according to package directions. Spread half of the muffin batter into a greased baking dish. Spoon the hot meat mixture over the muffin layer. Carefully spread the remaining corn muffin mixture over the meat mixture. Bake in a 350 degree oven for 30-35 minutes, or until muffin layer is golden. Top with cheese. If desired, garnish with tomatoes and whole olives. Makes 12-15 minutes.

For 30 servings: Double all ingredients and bake in two 13 x 9 x 2 inch baking dishes. Good recipe for large crowds.