Mexican Casserole

3 boxes Jiffy cornmuffin mix
1 lb ground beef
1/4 cup chopped onion (optional)
1 can nacho cheese soup (fiesta nacho cheese is what campbell's calls it, I think)
1 can zesty tomato soup (if you can't find it, plain ol' tomato is fine)
8 ounce jar picante sauce
1 small can chopped olives
Shredded cheddar cheese

Mix the Jiffy cornbread according to the box. Set aside
Brown the ground beef and drain it. If you opt to use the onions, put them in as you're browning the beef. Dump in all the ingredients except the cornbread mix and stir it all up. Pour half the cornbread mix in the bottom of a 9x13 casserole dish. Pour the meat mixture on top of the cornbread mix. Pour the other half of the cornbread mix on top of the meat mixture. Bake at the temperature specified on the box of cornbread until a knife inserted into the casserole comes out with no raw cornbread on it. Sprinkle cheese on top of the casserole and cook it just long enough for it to melt, but not burn. Typically, it takes 30-35 minutes for the casserole to cook.