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| 2 x ca. 450 g | lean ground beef |
| 2 | Medium green and/or red swee |
| 1 | Peppers, seeded and chopped |
| 11 x ca. 30 g | Can condensed nacho cheese s |
| 4 1/2 x ca. 30 g | Sliced pitted ripe olives, d |
| 8 x ca. 30 g | Jar mild chunky salsa (3/4 c |
| 1/4 Tasse | water |
| 10 x ca. 30 g | Pkgs corn muffin mix |
| 3/4 Tasse | Shredded Colby cheese (3 oz) |
| 1 | Cherry tomatoes, quartered ( |
| 1 | Whole pitted ripe olives (op |
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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
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