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Beefy Corn Tomato Casserole

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Ingredients

Adjust Servings:
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

Nutritional information

403.8
Calories
166 g
Calories From Fat
18.5 g
Total Fat
9.2 g
Saturated Fat
79 mg
Cholesterol
501.4 mg
Sodium
36.1 g
Carbs
5.1 g
Dietary Fiber
4.4 g
Sugars
26.2 g
Protein
365g
Serving Size

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Beefy Corn Tomato Casserole

Features:
    Cuisine:

    TOTAL comfort food! I did omit the jalapeno pepper, since I didn't have any and my kids don't care for them. I added a touch of sugar to the sauce and to the cornmeal mixture. This reminded me of chili without beans layered between a creamy corn layer and a corn muffin top. This was the first time I've cooked cornmeal in water, but it was very easy. I did forget to save a few tomatoes for the top, but it was still pretty and delicious. Thanks for posting!

    • 80 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Beefy Corn Tomato Casserole, A real kid pleaser, but adults love this very tasty harvest casserole too adapted from Canadian Living (1999), TOTAL comfort food! I did omit the jalapeno pepper, since I didn’t have any and my kids don’t care for them I added a touch of sugar to the sauce and to the cornmeal mixture This reminded me of chili without beans layered between a creamy corn layer and a corn muffin top This was the first time I’ve cooked cornmeal in water, but it was very easy I did forget to save a few tomatoes for the top, but it was still pretty and delicious Thanks for posting!, A real kid pleaser, but adults love this very tasty harvest casserole too adapted from Canadian Living (1999)


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    Steps

    1
    Done

    Slice 1 of the Tomatoes; Chop Remaining Tomatoes; Set Aside.

    2
    Done

    in a Large Frypan Over Medium High Heat, Cook Beef, Stirring, For About 5 Minutes or Until No Longer Pink.

    3
    Done

    With Slotted Spoon, Drain Off Fat.

    4
    Done

    Transfer Beef to Paper Towel Lined Bowl.

    5
    Done

    in Same Frypan Over Medium Heat, Combine Green Pepper, Jalapeno Pepper, Garlic, Chili Powder, Cumin and Oregano.

    6
    Done

    Reserving Pinch of Salt, Sprinkle With Salt and Pepper.

    7
    Done

    Cook, Stirring For About 5 Minutes or Until Peppers Are Tender.

    8
    Done

    Stir in Tomato Paste and Chopped Tomatoes; Simmer For 5 Minutes or Until Thickened.

    9
    Done

    Stir in Beef and Half of the Coriander.

    10
    Done

    in a Large Saucepan, Bring 4 Cups Water to Boil; Gradually Whisk in Cornmeal and Reserved Salt.

    11
    Done

    Reduce Heat to Low; Cook, Stirring Often, For 5 Minutes or Until Creamy and Thickened.

    12
    Done

    Remove from Heat; Stir in Corn and Sour Cream.

    13
    Done

    Working Quickly, Press Two Thirds of the Mixture Into Bottom of Greased 11x7-Inch Baking Dish.

    14
    Done

    Spread Beef Mixture Over Top.

    15
    Done

    Sprinkle With Half of the Cheese and Top With Remaining Cornmeal Mixture.

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