Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.

In a large skillet over medium heat, add the ground beef and cook until browned, breaking it up, about 6–8 minutes.

Add the diced onion and bell pepper to the skillet with the cooked beef. Sauté for 3–5 minutes.

In a medium bowl, combine the cream of mushroom soup, sour cream, shredded cheddar cheese, cornbread mix, and diced green chilies. Season with salt and pepper.

Spread the cooked beef and vegetable mixture evenly in the baking dish. Pour the creamy mixture on top.

Bake for 25–30 minutes until the top is golden brown and bubbly.

Remove from the oven and let it cool for about 5 minutes before slicing.

Garnish with diced tomatoes, sliced green onions, or black olives if desired.