1 (8 1/2 oz.) pkg. corn muffin mix
1 egg
1/3 c. milk
1 lb. ground beef
1/4 lb. pork sausage
1/4. 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
Dash of paprika

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

Spread corn muffin mixture over beef mix. Microwave at medium high 5 minutes. Increase power to high. Microwave until center is set, 4-8 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.