Categories: Meats, Pies 
      Yield: 12 servings 
  
      2 lb Lean ground beef 
      2 ea Medium green and/or red swee 
      1 x  Peppers, seeded and chopped 
     11 oz Can condensed nacho cheese s 
  4 1/2 oz Sliced pitted ripe olives, d 
      8 oz Jar mild chunky salsa (3/4 c 
    1/4 c  Water 
      2 ea 8 oz pkgs corn muffin mix 
    3/4 c  Shredded Colby cheese (3 oz) 
      1 x  Cherry tomatoes, quartered ( 
      1 x  Whole pitted ripe olives (op 
  
      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 350ÜF 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. 
   Makes 12 to 15 servings. 
   Recipe provided by Connecticut Dairy Industry Council