BEEFY CORN TOMATO CASSEROLE
A real kid pleaser, but adults love this very tasty harvest casserole too. adapted from Canadian Living (1999)
Provided by Derf2440
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Slice 1 of the tomatoes; chop remaining tomatoes; set aside.
- In a large frypan over medium high heat, cook beef, stirring, for about 5 minutes or until no longer pink.
- With slotted spoon, drain off fat.
- Transfer beef to paper towel lined bowl.
- In same frypan over medium heat, combine green pepper, jalapeno pepper, garlic, chili powder, cumin and oregano.
- Reserving pinch of salt, sprinkle with salt and pepper.
- Cook, stirring for about 5 minutes or until peppers are tender.
- Stir in tomato paste and chopped tomatoes; simmer for 5 minutes or until thickened.
- Stir in beef and half of the coriander.
- In a large saucepan, bring 4 cups water to boil; gradually whisk in cornmeal and reserved salt.
- Reduce heat to low; cook, stirring often, for 5 minutes or until creamy and thickened.
- Remove from heat; stir in corn and sour cream.
- Working quickly, press two thirds of the mixture into bottom of greased 11x7-inch baking dish.
- Spread beef mixture over top.
- Sprinkle with half of the cheese and top with remaining cornmeal mixture.
- Arrange sliced tomatoes and remaining cheese on top.
- Place on baking sheet and bake in 375°F oven for about 45 minutes or until top is golden and filling is bubbly.
- Sprinkle with remaining coriander.
Nutrition Facts : Calories 403.8, Fat 18.5, SaturatedFat 9.2, Cholesterol 79, Sodium 501.4, Carbohydrate 36.1, Fiber 5.1, Sugar 4.4, Protein 26.2
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