Shelly's Recipe

TAMALE PIE

Category: Casseroles - Beef

2 lbs lean ground beef
2 medium green and/or red sweet peppers, seeded and chopped (2 cups)
1 medium onion, chopped
1 clove garlic, minced
2 tsp salt
1 tbsp chili powder
1/2 tsp cumin
1/4 tsp oregano and pepper
1 (11 oz) can condensed nacho cheese soup
2 (2 1/4 oz) cans sliced pitted ripe olives, drained
1 (8 oz) jar mild chunky salsa
1/4 cup water
1 (8 oz) can corn, drained, optional
2 (8 oz) pkgs. corn muffin mix
3/4 cup shredded Co-jack or Colby cheese
Cherry tomatoes, quartered, optional
Whole pitted ripe olives, optional

In a 12 inch skillet, brown the first 9 ingredients. Drain off fat. Stir in next 4 ingredients. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat.

Meanwhile, prepare corn muffin mix according to pkg directions. Spread half of the muffin batter into a greased 13x9 inch baking dish. Spoon the hot meat mixture over the muffin mixture. Top with cheese and then remaining muffin mixture. Bake at 350 for 30 to 35 minutes or until muffin layer is golden. If desired, garnish with tomatoes and whole olives. Cut into squares.