Preparation / Directions:
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 chile peppers, and the olives. Bring to boiling. Divide mixture evenly among six 10 to 16-ounce individual casseroles. Prepare corn muffin mix according to package directions, using egg and milk as directed. Stir in the remaining chile peppers and the cumin. Spoon mixture evenly over the hot ground beef mixture in the casseroles. Sprinkle tops with a little additional chili powder. Cook and serve, or freeze to the following directions.
TO SERVE NOW: Preheat oven to 375 degrees. Bake, uncovered, for 20 to 25 minutes or until toothpick inserted in center of topping comes out clean.
TO FREEZE: Carefully cover casseroles. Place each casserole in a freezer bag. Seal, label, and freeze up to 3 months. When ready to serve, set oven to 375 degrees. Bake frozen casseroles, uncovered, about 50 minutes or until heated through and toothpick inserted in center of topping comes out clean.