2 lbs. lean ground beef
2 med. green or red sweet peppers, chopped
1 med. onion, chopped
1 (11 oz.) can nacho cheese soup
2 (2 1/4 oz.) cans sliced pitted olives, drained
1 (8 oz.) jar mild chunky salsa
1/4 c. water
2 (8 oz.) pkgs. corn muffin mix
3/4 c. shredded Cojack or Colby cheese (3 oz.)

Cook ground beef, peppers and onion in a skillet and drain off fat. Stir in soup, sliced olives, salsa, and water. Bring to a boil, reduce heat and simmer for 5 minutes. Prepare corn muffin mix according to package directions. Spread half of muffin mix into a greased 13 x 9 x 2-inch baking dish.

Spoon meat mixture over muffin mixture. Spread remaining corn muffin batter over the top of the meat mixture. Bake at 350 degrees for 30 to 35 minutes or until muffin layer is golden. Top with cheese. May garnish with whole olives or cherry tomatoes. Yield: 12 to 15 servings.