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

Cook ground beef, peppers and onion until meat is brown. Drain off fat. Stir in soup, sliced olives, salsa, and water. Bring to boiling; reduce heat. Simmer, uncovered for 5 minutes. Remove from heat.

Meanwhile, prepare corn muffin mix according to package directions. spread 1/2 muffin batter into greased 13 x 9 x 2 inch baking dish. Spoon hot meat mixture over the muffin layer. Carefully spread the remaining muffin batter over the meat mixture.

Bake at 350 degrees for 30 to 35 minutes or until muffin layer is golden. Top with cheese. If desired, garnish with tomatoes and whole olives. Makes 12 to 15 servings. (I put small can drained corn in meat mixture).