BAKE: 350? 30-35 mins. g 13x9" In large skillet, cook ground beef, peppers and onions until meat is brown. Drain. Stir in soup, black olives, salsa and 1/4 C. water. Bring to a boiling, reduce heat, simmer, uncovered, for 5 mins. Remove from heat. Prepare muffin mix according to package. Spread 1/2 into baking pan. Spoon the hot meat mixture over muffin mix. Carefully spread remaining corn muffin batter over meat mixture. Bake till muffin layer is golden. Turn off heat, remove from oven and top with shredded cheese. Return to oven and let stand with oven door open until cheese is melted. Garnish with additional olives and tomatoes. ORIGINATOR Meg Antczak
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (171g)|
|Recipe Makes: 12|
|Calories from Fat: 165 (67%)|
|Amt Per Serving||% DV|
|Total Fat 18.3g||24 %|
|Saturated Fat 7.3g||36 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 59mg||18 %|
|Sodium 440.8mg||15 %|
|Potassium 337.2mg||9 %|
|Total Carbohydrate 5.8g||2 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 4.4g|
|Protein 14.6g||21 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 247
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