Beefy Corn Tomato Casserole

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 4 tomatoes
• 1 lb lean ground beef
• 1 sweet green pepper, chopped
• 1 jalapeno pepper, minced
• 2 garlic cloves, smashed
• 1 1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup tomato paste
• 1/4 cup fresh coriander, chopped
• 1 cup cornmeal
• 2 cups corn kernels
• 1/2 cup light sour cream
• 1 cup old cheddar cheese, shredded

Recipe

• 1 slice 1 of the tomatoes; chop remaining tomatoes; set aside.
• 2 in a large frypan over medium high heat, cook beef, stirring, for about 5 minutes or until no longer pink.
• 3 with slotted spoon, drain off fat.
• 4 transfer beef to paper towel lined bowl.
• 5 in same frypan over medium heat, combine green pepper, jalapeno pepper, garlic, chili powder, cumin and oregano.
• 6 reserving pinch of salt, sprinkle with salt and pepper.
• 7 cook, stirring for about 5 minutes or until peppers are tender.
• 8 stir in tomato paste and chopped tomatoes; simmer for 5 minutes or until thickened.
• 9 stir in beef and half of the coriander.
• 10 in a large saucepan, bring 4 cups water to boil; gradually whisk in cornmeal and reserved salt.
• 11 reduce heat to low; cook, stirring often, for 5 minutes or until creamy and thickened.
• 12 remove from heat; stir in corn and sour cream.
• 13 working quickly, press two thirds of the mixture into bottom of greased 11x7-inch baking dish.
• 14 spread beef mixture over top.
• 15 sprinkle with half of the cheese and top with remaining cornmeal mixture.
• 16 arrange sliced tomatoes and remaining cheese on top.
• 17 place on baking sheet and bake in 375°f oven for about 45 minutes or until top is golden and filling is bubbly.
• 18 sprinkle with remaining coriander.