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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Need an easy dish with crowd appeal? This zesty casserole could be it. Ingredients:
2 lbs lean ground beef |
2 medium green peppers |
1 medium onion, chopped |
1 (11 ounce) can nacho cheese soup |
2 (2 ounce) cans olives |
1 (8 ounce) jar mild salsa |
1/4 cup water |
1 (8 ounce) package corn muffin mix |
3/4 cup colby cheese (shredded) |
4 cherry tomatoes, quartered (optional) |
12 ounces ripe olives (optional) |
Directions:
1. In a skillet cook ground beef, peppers, onion till meat is brown, Drain off fat.
2. Sir in soup, sliced olives, salsa and water bring to boiling reduce hear. simmer, uncovered for 5 minutes. Remove from heat.
3. Meanwhile, prepare corn muffin mix according to package directions. spread half of the muffin batter into a 9x13x2-inch baking dish. Spoon the hot meat mixture over muffin layer. Carefully spread the remaining corn muffin batter over the meat and bake at 350°F until golden brown then sprinkle with cheese tomatoes and olives and serve.
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