Tamale Pie

Categories:
brunch, ground beef, Mexican

1 lb ground beef
1 green pepper; chopped
1/2 medium onion; chopped
5 1/2 oz can nacho cheese soup
1 2 1/4 oz. can sliced ripe olives
1 4 oz jar mild chunky salsa
1/8 cup water
1 8 oz. pkg. corn muffin mix
4 oz shredded colby or cheddar
cherry tomatoes, quartered
1 2 1/4 oz can whole pitted ripe olives
sour cream

In a dutch oven, cook ground beef, peppers and onion until meat is brown. Drain off the fat. Stir in 1/2 can of the soup, sliced olives, 4 oz of the salsa and water Bring to boiling; reduce heat. Simmer uncovered for five minutes. Remove from heat. Prepare corn muffin batter according to package instructions. Spread 1/2 of the batter into a greased 1 1/2 Qt. baking dish. Spoon the hot meat mixture over the muffin layer. Carefully spread about 1/2 of the batter over the meat mixture. Bake in a 350 oven for 30 to 35 minutes or until muffin layer is golden. Top with the cheese and garnish with the tomatoes and whole olives. Cut into squares and serve with some sour cream.

Yield: 6 servings