2 lbs. ground beef
2 cans petite diced tomatoes, lightly drained
1 cup sliced black olives, drained
1 tsp. chili powder
Kosher salt and freshly ground black pepper, to taste
2 Jiffy corn muffin mixes, mixed according to package directions
1 cup shredded Monterey Jack or cheddar cheese
Preheat oven to 425 degrees F. In a large oven-proof skillet, cook chili powder and ground beef until well browned. Drain fats and add tomatoes and olives; season with salt and pepper. Cook until heated through, then pour prepared muffin mixture over the top of beef mixture in pan.
Top with cheese. Bake, uncovered, 20-22 minutes, or until topping is lightly golden and cooked through. To serve, top with more sliced olives, minced cilantro, and salsa.