Ingredients 2 pounds ground beef, lean 2 each peppers, medium green and/or red sweet, seeded and chopped 11 ounces condensed nacho cheese sauce, 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 shredded colby cheese (3 oz) 1 cherry tomatoes, quartered (optional to taste) 1 whole pitted ripe olives (optional to taste) 1 each onion, medium chopped Directions: In a 12-inch skillet cook ground beef, peppers, and onion till meat is brown. Drain off fat. Stir in soup, sliced olives, salsa, and water. Bring to a boil and reduce heat. Simmer, uncovered, for 5 min. Remove from heat. Meanwhile, prepare corn muffin mix according to package directions. Spread half of the muffin batter into a greased 13x9x2-inch baking dish. Spoon the hot meat mixture over the muffin layer. Carefully spread the remaining corn muffin batter over the meat mixture. Bake in a 350 degree oven for 30-35 min. or until muffin layer is golden. Top with cheese. If desired, garnish with tomatoes and whole olives. Cut into squares and serve.