1 medium onion, chopped 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 boiling; 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 350F 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. Makes 12 to 15 servings. Recipe provided by Connecticut Dairy Industry Council
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