2 lbs. lean ground beef
2 med. green and/or red sweet peppers, seeded & chopped (2 c.)
1 med. onion, chopped
1 1/2 oz. cans condensed nacho cheese soup
2 (2 1/4 oz.) cans sliced pitted ripe olives (black), drained (1 c.)
1 (8 oz.) jar mild or med. chunky salsa (3/4 c.)
1/4 c. water
2 (8 oz.) pkgs. corn muffin mix
3/4 c. shredded Cojack or Colby cheese
Cherry tomatoes, quartered (1 c.)

In 12 inch skillet, cook beef, peppers and onion until meat is brown; drain off fat. Stir in soup, sliced olives, salsa and water. Bring to boil, reduce heat and simmer, uncovered for 5 minutes. Remove from heat. Prepare corn muffin mix per directions.

Spread half into greased 12x9x2 inch baking dish. Spoon hot meat over muffin layer. Spread remaining batter over meat. Bake at 350 degrees for 30-35 minutes. Top with cheese. Garnish with olives (optional) and tomatoes.

Serves 12-15.