2 lb. lean ground beef
2 med. green or red peppers, chopped (about 2 c.)
1 med. onion, chopped
1 (11 oz.) can nacho cheese soup (Campbell's)
1 c. sliced pitted ripe olives
1 (8 oz.) jar (3/4 c.) mild chunky salsa
1/2 c. water
2 (8 oz.) pkg. corn muffin mix (Jiffy)
3/4 c. (3 oz.) shredded CoJack or Colby cheese
Cherry tomatoes, quartered, or diced regular tomatoes (optional)
Whole pitted ripe olives (optional)

In 12-inch skillet, cook ground beef, peppers, and onions until meat is browned. Drain off fat. Stir in soup, olives, salsa, and water. Bring to a boil, reduce heat and simmer, uncovered, for 5 minutes. Remove from heat.

Meanwhile, prepare muffin mix according to package directions. Spread half of muffin mix into a greased (or use spray Pam) 9x13x2 inch pan. Spoon hot meat mixture over muffin layer. Carefully spread remaining muffin mixture over meat. Bake at 350 degrees for 30 to 35 minutes until muffin layer is golden. Top with cheese. May garnish with tomatoes and olives. Cut into squares. Serves 10 to 15. 397 calories.