Cheesy Mexican Cornbread Squares

• 1 1/2 lb. lean ground beef
• 1/2 c. onion, chopped
• 1/2 c. green pepper, chopped
• 1 (16 oz.) jar mild chunky salsa
• 1 (11 oz.) can whole kernel corn, drained
• 1 Tbsp. garlic powder
• 1 Tbsp. chili powder
• 1 (9 oz.) pkg. shredded Cheddar cheese
• 1/2 c. ripe olives, sliced
• sour cream
• salsa
• 1 can Marie Calendars cornbread

1. Heat oven to 350u0b0.
2. Cook ground beef in skillet over medium- high heat, drain.
3. Stir in onion, green pepper, 16 ounce jar salsa, corn and spices.
4. Reduce heat to low.
5. Continue cooking 15 minutes. Set aside.
6. Make cornmeal mix according to can directions.
7. Spread in greased 9 x 13-inch pan.
8. Sprinkle with 1 cup cheese.
9. Spread meat mixture evenly over cheese.
10. Bake 30 to 40 minutes or until crust is golden brown.
11. Sprinkle with remaining 1 cup cheese and olives.
12. Continue baking 8 to 10 minutes or until cheese is melted. Serve with sour cream and salsa.
13. Serves 8.

lean ground beef, onion, green pepper, chunky salsa, whole kernel corn, garlic powder, chili powder, cheddar cheese, ripe olives, sour cream, salsa, cornbread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=410347 (may not work)