- 2 lbs. ground beef
- 2 cups chopped peppers
- 11 oz. Nacho Cheese soup
- 1 cup sliced ripe olives
- 2-8oz. packages Corn Muffin mix
- 1 cup shredded cheese (Colby, Sharp, or Kraft’s Taco)
- 1 medium onion, chopped
- 1 cup sliced mushrooms
- ¼ cup water
- 8 oz. chunky salsa – mild
- Cherry tomatoes, quartered
Cook beef, peppers, and onions until meat is brown.
Drain off fat.
Stir in soup, olives, mushrooms, salsa, and water.
Bring to a boil, reduce heat.
Simmer uncovered for 5 minutes.
Remove from heat.
Prepare corn muffins mix according to package directions.
Spread half of the muffin batter into a greased 9x13” baking dish.
Spoon the hot meat mixture over the muffin layer.
Spread the remaining corn muffin batter over the meat mixture.
Bake at 350° for 30-35 minutes.
Top with cheese.
Garnish with tomatoes and olives.
Cut into squares.