2 lbs. lean ground beef
2 med. green and-or red peppers (sweet), seeded and chopped
1 med. onion, chopped
1 (11 oz.) can condensed nacho cheese soup
2 (2 1/4 oz.) cans sliced pitted ripe olives, drained (1 c.)
1 (8 oz.) jar mild chunky salsa (3/4 c.)
1/4 c. water
2 (8 oz.) pkgs. corn muffin mix
3/4 c. Colby cheese (3 oz.)
Cherry tomatoes, quartered (optional)
Whole pitted ripe olives (optional)

In a 2 inch skillet cook ground beef, peppers, and onion until meat is brown. Drain off fat. Stir in soup, sliced olives, salsa, and water. Bring to boil; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Meanwhile, prepare corn muffin mix according to package directions. Spread HALF of the muffin batter into a greased 13 x 9 x 2 inch baking dish.

Spoon the hot meat mixture over the muffin layer. Carefully spread the remaining corn muffin batter 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. Cut into squares. Serves 12-15.