2 lbs. ground beef
1 red pepper, chopped
1 green pepper, chopped
1 med. onion, chopped
1 (11 oz.) can Nacho cheese soup
1 (2 1/4 oz.) can sliced ripe olives, drained
1 (4 oz.) can chopped green chilies
1 (8 oz.) jar mild salsa (3/4 cup)
1/4 c. water

In 12 inch skillet, cook beef, onion and peppers until meat is brown. Drain off fat. Stir in soup, olives, chilies, salsa and water. Bring to boiling, reduce heat. Simmer uncovered for 5 minutes. Remove from heat. Meanwhile, prepare 2 (8 oz.) packages Jiffy corn muffin mix according to package directions. Spread half of the muffin batter into a greased 13 x 9 x 2 pan. Spoon hot meat mixture over the muffin layer. Carefully spread the remaining corn muffin batter over meat mixture. Bake at 350 degrees for 30 to 35 minutes or until layer is golden. Top with 1 cup shredded Colby cheese. If desired top with salsa and sour cream. Serves 12 to 15.