2 tbsp. butter
1 c. finely chopped onion
1 1/2 lb. ground chuck
1 tsp. chili powder
1 tsp. salt
1/8 tsp. pepper
1/4 c. sliced pitted ripe olives (optional)
10 1/2 oz. can tomato soup
1 tbsp. flour
12 oz. pkg. corn muffin mix
1 tbsp. chopped parsley

Preheat oven to 400 degrees. In hot butter in large skillet, saute onion until golden about 5 minutes. Add beef, cook until browned, about 5 minutes. Combine flour on 1 tablespoon water, stir until smooth. Add to hamburger mixture, cook, stirring about 3 minutes, or until slightly thickened. Spread evenly over bottom of 9 x 9 x 1 3/4 inch pan. Meanwhile prepare corn muffin mix. Turn batter onto hot hamburger, spreading evenly. Bake 20 minutes. Invert corn bread and hamburger onto warm serving platter. Sprinkle with parsley. Makes 6 to 8 servings.