Tamale Pie

• 2 lb. lean ground beef
• 2 to 3 seeded and chopped green and/or red sweet pepeprs
• 1 medium onion, chopped
• 1 (11 oz.) can condensed nacho cheese soup
• 2 (2 1/4 oz.) cans ripe olives, drained, pitted and sliced
• 1 (8 oz.) jar mild chunky salsa
• 1/4 c. water
• 2 (8 oz.) pkg. corn muffin mix
• 3/4 c. CoJack or Colby cheese, shredded
• cherry tomatoes, quartered
• whole, pitted ripe olives

1. In a 12-inch skillet, cook ground beef, peppers and onions until meat is brown.
2. Drain off fat.
3. Stir in soup, olives, salsa and water.
4. Bring to a boil.
5. Reduce heat and simmer, uncovered, 5 minutes.
6. Remove from heat.
7. Prepare corn muffin mix according to package directions.
8. Spread half of batter into greased 9 x 13 x 2-inch baking dish.
9. Spoon hot meat mixture over batter.
10. Carefully spread the remaining muffin mix over meat mixture.
11. Bake in a 350u0b0 oven 30 to 35 minutes or until top is golden.
12. Top with cheese.
13. If desired, garnish with tomatoes and whole olives.
14. Cut in squares. Serves 12 to 15.

lean ground beef, onion, condensed nacho cheese soup, ripe olives, chunky salsa, water, corn muffin, cojack, cherry tomatoes, olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=879324 (may not work)