1 lb. ground beef
1 chopped green pepper
1 chopped onion
5 oz. nacho cheese soup (1/2 can)
1/2 c. black olives
4 oz. mild salsa (1/2 c.)
1/8 c. water
1 (8 oz.) pkg. corn muffing mix
1/2 c. shredded cheese (mild cheddar)
Cherry tomatoes (garnish)
Olives (garnish)

Cook ground beef, peppers and onion. Drain off fat. Stir in soup, olives, salsa and water. Bring to a boil, reduce heat, simmer uncovered for 5 minutes. Prepare corn muffin mix according to directions on package. Spread half the batter in an 8 x 8 greased baking dish. Spoon the hot meat mixture over the muffin layer. Carefully spread the remaining corn muffin batter over the meat mixture.

Bake at 350 degrees for 30 to 35 minutes or until muffin layer is golden. Top with cheese. Garnish with tomatoes and olives. Cut into squares.

For more than 2 to 3 people, recipe needs to be doubled.