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Tamale Pie Ii

Ingredients
2	pounds	ground beef, lean
2	each	peppers, medium green and/or red sweet, seeded and chopped
11	ounces	condensed nacho cheese sauce, one can
4 1/2	ounces	olives, ripe pitted and sliced
8	ounces	salsa, chunky mild or 3/4 cup
1/4	cup	water
2	each	corn muffin mix, 8 ounce packages
3/4	cup	shredded colby cheese (3 oz)
1		cherry tomatoes, quartered (optional to taste)
1		whole pitted ripe olives (optional to taste)
1	each	onion, medium chopped

Directions:
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 a boil and 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 degree 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 and serve.