1 1/2 pounds ground beef
2 Tablespoons salad oil
1 can (28 oz) tomatoes
1 can (20oz) red kidney beans, (drained and rinsed optional)
3/4 cup chopped ripe olives, drained
2 Tablespoons chili powder
2 Tablespoons instant minced onion
1 teaspoon salt
1/2 teaspoon black pepper
1 package corn muffin mix
Brown meat in oil. Add remaining ingredients,except the corn muffin mix, and mix well. Pour into a greased 3-quart casserole. Bake in preheated slow oven (325 F) for 30 minutes. Prepare muffin mix according to package directions. Spoon mixture around edge of hot casserole, leaving an opening in the middle. Return to oven and increase oven temperature to 425 F. Bake an additional 25 minutes.
Yield: 6 to 8 servings.