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Categories:
ground beef lean sweet bell peppers Soup olives salsa chunky water corn muffin Cheddar cheese tomatoes olives onions
Viewed: 74 - Published at: 6 years agoIngredients
- 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
Method
- In a 12-inch skillet cook ground beef, peppers, and onion until 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 350F (180C) oven for 30 to 35 min.
- or until muffin layer is golden.
- Top with cheese.
- If desired, garnish with tomatoes and whole olives.
- Cut into squares and serve.
