| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | Casseroles, Mexican | 12 | Servings |
INGREDIENTS
| 2 | lb | Ground beef, lean |
| 1 | lg | Onion; chopped |
| 2 | Red and green bell peppers (4 total); chopped | |
| 1 | c | Olives; sliced |
| 1 | cn | Cheese soup, condensed; nacho |
| 8 | oz | Chunky salsa; mild |
| 2 | Jiffy-size corn bread muffin mixes | |
| 5 | oz | Cojack cheese; shredded |
| Tomatoes | ||
| Extra olives |
INSTRUCTIONS
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 <meginny@frontiernet.net> SUBMITTOR Grace Wagner <wgmm@citynet.net> DATE 10/28/96 Recipe By : Meg Antczak (meginny@frontiernet.net) Posted to MC-Recipe Digest V1 #265 Date: Mon, 28 Oct 1996 08:58:23 -0500 From: Grace Wagner <wgmm@main.citynet.net>
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