2 (8 1/2 oz.) pkgs. Jiffy corn muffin mix
2 lbs. ground beef
8 oz. jar El Paso taco sauce
1/3 can black olives, cut in quarters
16 oz. can cream style corn
4 oz. can mushrooms, drained
1 lb. Mozzarella cheese

Prepare corn muffin mix according to directions; then add corn. Line the bottom of a 9 x 13 inch Pyrex casserole dish with 1/2 of the corn muffin mixture. Set aside.