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

In a 12" skillet 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 half of the muffin batter into a greased 13"x9"x2" baking dish. Spoon the hot meat mixture over the muffin layer. Carefully spread the remaining corn muffin batter over the meat mixture. Bake at 350 degrees for approximately 35 to 40 minutes or until top is golden brown.