Tamale Pie Ii

• 2 pounds ground beef lean
• 2 medium sweet bell peppers green and/or red sweet, seeded and chopped
• 11 ounces soup, cream of mushroom one can
• 4 1/2 ounces olives ripe pitted and sliced
• 8 ounces salsa chunky mild or 3/4 cup
• 1/4 cup water
• 2 each corn muffin mix 8 ounce packages
• 3/4 cup cheddar cheese colby, or other mild cheese
• 1 x tomatoes cherry or grape
• 1 x olives pitted, whole, optional, to taste
• 1 each onions medium chopped

1. In a 12-inch skillet cook ground beef, peppers, and onion until meat is brown.
2. Drain off fat.
3. Stir in soup, sliced olives, salsa, and water.
4. Bring to a boil and reduce heat.
5. Simmer, uncovered, for 5 min.
6. Remove from heat.
7. Meanwhile, prepare corn muffin mix according to package directions.
8. Spread half of the muffin batter into a greased 13x9x2-inch baking dish.
9. Spoon the hot meat mixture over the muffin layer.
10. Carefully spread the remaining corn muffin batter over the meat mixture.
11. Bake in a 350F (180C) oven for 30 to 35 min.
12. or until muffin layer is golden.
13. Top with cheese.
14. If desired, garnish with tomatoes and whole olives.
15. Cut into squares and serve.

ground beef lean, sweet bell peppers, soup, olives, salsa chunky, water, corn muffin, cheddar cheese, tomatoes, olives, onions

Taken from recipeland.com/recipe/v/tamale-pie-ii-2711 (may not work)