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1 lb. lean ground beef
1/2 onion, chopped
1 bell pepper, diced
2-3 tablespoons cilantro, chopped
1/2 cup olives, sliced
4.5 oz. can green chilies
1 can (8 ounces) tomato sauce, no salt
1 can (14 ounces) kidney beans, undrained
1 package (1.25 ounces) taco seasoning mix
1 package (8 ounces) corn muffin mix
1/4 cup sliced green onion
1 cup shredded cheese
1. In 10" skillet, brown ground beef on medium.
Drain off fat if necessary.
2. Place chopped onion, bell pepper and cilantro
into skillet. Cover and steam at medium-low heat until tender.
3. Add olives, green chilies, tomato sauce, kidney beans and taco seasoning. Cover and simmer 5 minutes.
4. Mix corn muffin mix according to package.
Drop by spoonfuls over skillet mixture.
5. Cook on medium setting for 15-17 minutes or
until cornbread is done.
5. Top with cheese and green onions, cover and
heat until cheese melts.
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