1 medium onion, chopped In a 12-inch skillet cook ground beef, peppers, and onion till meat is brown. Drain off fat.

Stir in soup, sliced olives, salsa, and water. Bring to boiling; reduce heat. Simmer, uncovered, for 5 min. Remove from heat.

Meanwhile, prepare corn muffin mix according to package directions.

Spread half of the muffin batter into a greased 13x9x2-inch baking dish. Spoon the hot meat mixture over the muffin layer. Carefully spread the remaining corn muffin batter over the meat mixture.

Bake in a 350°F oven for 30-35 min. Or until muffin layer is golden.

Top with cheese. If desired, garnish with tomatoes and whole olives.

Cut into squares.

Recipe provided by Connecticut Dairy Industry Council