2 lb ground beef
2 medium green and/or red sweet peppers - seeded and chopped
1 (11 oz) can cheese soup
2 (2 1/2 oz) cans olives
1 (8 oz) jar of salsa - 3/4 cup
1/4 cup water
2 (8 oz) pkg corn muffin mix
3/4 cup shredded cojak or colby cheese
cherry tomatoes (optional)
In a 12" skillet, cook ground beef and peppers until meat is brown. Drain. **Stir in soup, olives, salsa, and water. Bring to a boil; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Meanwhile, prepare corn muffin mix according to package directions. Spread half the batter into a greased 9x13 pan. Spoon hot meat mixture over muffin batter. Spread remaining batter over meat mixture. Bake at 350* for 30-35 minutes, or until muffin layer is golden. Top with cheese. Serves 12-15.
**You can also add a can of corn or green chilies to the meat mixture.