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Thu, Oct 4th - 11:16AM

Tamale Pie

2 lbs. lean ground beef
2 med. green and/or red sweet peppers, seeded and chopped (2 cups)
1 med. onion, chopped
1 - 11 oz. can condensed nacho cheese soup
2 - 2 1/4 oz. cans sliced pitted ripe olives, drained (1 cup)
1 – 8 oz. jar mild chunky salsa (3/4 cup)
1/4 cup water
2 - 8 oz. pkgs. corn muffin mix
3/4 cup shredded Cojack or Colby cheese
Cherry tomatoes, quartered, optional
Whole pitted ripe olives, optional

In a 12 inch skillet, cook ground beef, peppers, and onion until meat is brown. Drain off fat. Stir in soup, sliced olives, salsa, and water. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Meanwhile, prepare corn muffin mix according to package directions. Spread
half of the muffin batter into a greased 13 x 9 x 2 inch baking dish. Spoon the hot meat mixture over the meat mixture. Bake in a 350 degree oven for 30 to 35 minutes or until muffin layer is golden. Top with cheese. If desired, garnish with tomatoes and whole olives. Cut into squares.


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