| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Meats, Pies |
12 |
Servings |
INGREDIENTS
| 2 |
lb |
Lean ground beef |
| 2 |
|
Medium green and/or red swee |
|
|
Peppers, seeded and chopped |
| 11 |
oz |
Can condensed nacho cheese s |
| 4 1/2 |
oz |
Sliced pitted ripe olives, d |
| 8 |
oz |
Jar mild chunky salsa (3/4 c |
| 1/4 |
c |
Water |
| 2 |
|
8 oz pkgs corn muffin mix |
| 3/4 |
c |
Shredded Colby cheese (3 oz) |
|
|
Cherry tomatoes, quartered ( |
|
|
Whole pitted ripe olives (op |
INSTRUCTIONS
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 350°F 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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