1 pkg. (8 1/2 oz.) corn muffin mix
1 egg
1/3 c. milk
1 lb. ground beef
1/4 lb. bulk pork sausage
1/4 c. chopped onions
1 clove garlic, minced
1 can (16 oz.) stewed tomatoes, drained
1 can (12 oz.) whole kernel corn, drained
1 can (16 oz.) tomato paste
1 1/2 tsp. chili powder
1 tsp. salt
1/4 c. pitted ripe olives, sliced
1/2 c. shredded Cheddar cheese (about 2 oz.)
Dash of paprika

Mix corn muffin mix, egg and milk until just moistened. Set aside. Mix ground beef, sausage, onion and garlic in square baking dish, 8 x 8 inches. Microwave at high (100%) until meat loses pink color, 5-9 minutes, stirring once to break up beef. Drain. Stir in tomatoes, corn, tomato paste, chili powder and salt. Microwave at high (100%) until mixture thickens 4-8 minutes. Stir in olives.

Spread corn muffin mixture over beef mixture. Microwave at medium high (75%) 5 minutes. Increase power to high (100%). Microwave until center is set, 4-9 minutes, sprinkling with cheese and paprika during last 2 minutes of cooking. Rotate baking dish every 2 minutes if you do not have a turntable microwave.