1 cup green sweet peppers, chopped
1 cup onion, chopped
2 t chilli powder
1 15-oz can tomato sauce
1 cup corn
4-oz can diced green chili peppers
1/2 cup sliced pitted ripe olives
81/2-oz pkg corn muffin mix*
egg
milk
1/2 t ground cumin
Chili power
Cook ground beef, green sweet peppers, and onion in a large skillet until meat is no longer pink. Drain off fat. Stir in the 2 teaspoons chili powder; cook and stir 1 minute more. Stir in tomato sauce, corn, half of the chili peppers, and the olives. Bring to boiling. Divide mixture evenly among six 10-to 16-oz individual casseroles. (I divide this between 2 casserole dishes. We eat one when I make it and freeze the other).
Prepare corn muffin mix according to package, using egg and milk as directed. *I make my own cornbread because to me the mix is too sweet for this recipe. (I use roughly 1 cup self-rising cornmeal, 1/2 cup milk and 1 egg). Stir in remaining chili peppers and the cumin. Spoon mixture evenly over the hot ground beef mixture in the casseroles. Sprinkle the top with a little chili powder. Cook and serve or freeze.
Preheat oven to 375F. Bake, uncovered, for 20 to 25 minutes.
