Grease a cake pan, mix up a box of cornbread and pour in. Brown your ground beef and mix in taco seasoning, a little shredded cheese and salsa (even a can of creamed corn if you like), pour over cornbread. Add olives (optional) and bake for about 20 minutes until cornbread is almost done, then sprinkle shredded cheese on for the last few minutes, or til bubbly. Remove from oven and serve with sour cream, guacamole and more salsa and olives if desired:)
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Brown ground beef and sauté onions in 2 tablespoons butter until golden. Mix ground beef with onions, ketchup, Worcestershire sauce, salt, and pepper. Add a few tablespoons of beef broth and cook, covered, over low heat for 15 to 20 minutes, adding more beef broth as necessary to keep moist. Beat egg yolks until light, then in another bowl, beat whites until stiff. Beat the yolks, cream, 6 tablespoons butter, and garlic powder into hot mashed potatoes. Gently fold in beaten egg whites. Put meat mixture into a casserole then top with potato mixture. Sprinkle with Parmesan cheese and bake at 350° until potato topping is puffed and browned, about 25 to 35 minutes.
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they have everything
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1 pound ground beef
1 Tbsp. olive oil
1 red onion, chopped
About 1/3 head of celery, chopped
About a half a green bell pepper, chopped
Big spoonful of minced jarred garlic
1 Tbsp paprika
Salt and pepper
1.5 cup uncooked elbow mac
1 can cheddar cheese soup
1 can tomato soup
1 good handful of whole green olives
Shredded cheddar (optional)

Heat a large pan with the oil and start browning the beef, then add the onion, celery, green pepper, and garlic. When it’s done, add the paprika and stir. Season with salt and pepper. Add the soups. Meanwhile, boil the mac and drain. Stir the olives into the sauce and heat. Toss with the mac. You can eat it this way, or put in a pan and top with cheese and bake until bubbly.

You don’t have to use green olives, you could use black ones or just leave them out.
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