1 (8 1/2 oz.) pkg. corn muffin mix
1 egg
1/3 c. milk
1 lb. ground beef
1/4 lb. bulk pork sausage
1/4 c. chopped onion
1 clove garlic, minced
1 (16 oz.) can stewed tomatoes, drained
1 (12 oz.) can whole kernel corn, drained
1 (6 oz.) can tomato paste
1 1/2 tsp. chili powder
1 tsp. salt
1/4 c. pitted ripe olives, sliced
1/2 c. shredded Cheddar cheese (about 2 oz.)
Dash of paprika

Mix corn muffin mix, egg and milk until just moistened. Set aside. Mix ground beef, sausage, onion and garlic in square baking pan, 8x8 inches. Microwave at high until meat loses pink color, 5 to 9 minutes, stirring once to break up beef. Drain. Stir in tomatoes, corn, tomato paste, chili powder and salt. Microwave at high until mixture thickens, 4 to 8 minutes. Stir in olives.

Spread corn muffin mixture over beef mixture. Microwave at medium-high (70%) 5 minutes. Increase power to high. Microwave until center is set, 4 to 8 minutes, sprinkling with cheese and paprika during last 2 minutes of cooking. If not using carousel oven, rotate baking dish quarter turn every 2 minutes. Makes 4 to 6 servings.