Beefy Corn Tomato Casserole

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A real kid pleaser, but adults love this very tasty harvest casserole too. Adapted from canadian living (1999)

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Steps

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Slice 1 of the tomatoes.

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Chop remaining tomatoes.

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Set aside.

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In a large frypan over medium high heat , cook beef , stirring , for about 5 minutes or until no longer pink.

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With slotted spoon , drain off fat.

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Transfer beef to paper towel lined bowl.

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In same frypan over medium heat , combine green pepper , jalapeno pepper , garlic , chili powder , cumin and oregano.

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Reserving pinch of salt , sprinkle with salt and pepper.

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Cook , stirring for about 5 minutes or until peppers are tender.

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Stir in tomato paste and chopped tomatoes.

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Simmer for 5 minutes or until thickened.

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Stir in beef and half of the coriander.

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In a large saucepan , bring 4 cups water to boil.

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Gradually whisk in cornmeal and reserved salt.

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Reduce heat to low.

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Cook , stirring often , for 5 minutes or until creamy and thickened.

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Remove from heat.

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Stir in corn and sour cream.

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Working quickly , press two thirds of the mixture into bottom of greased 11x7-inch baking dish.

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Spread beef mixture over top.

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Sprinkl.

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Ingredients

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tomatoes, lean ground beef, sweet green pepper, jalapeno pepper, garlic cloves, chili powder, ground cumin, dried oregano, salt, pepper, tomato paste, fresh coriander, cornmeal, corn kernels, light sour cream, old cheddar cheese