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 can (16 oz.) stewed tomatoes, drained
1 (12oz.) 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

1. Mix corn mix, egg and milk until just moistened. Set aside.

2. Mix ground beef, sausage, onion and garlic in square baking dish, 8 x 8 inches. Microwave at high (100%) 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 (100%) until mixture thickens, 4 to 8 minutes. Stir in olives.

3. Spread corn muffin mixture over beef mixture. Microwave at medium high (70%) for 5 minutes. Increase power to high (100%). Microwave until center is set, 4 to 8 minutes, sprinkling with cheese and paprika during last 2 minutes of cooking. If using oven other than Sharp carousel rotate baking dish quarter turn every 2 minutes.