Beefy Corn Tomato Casserole

By The Canadian Living Test Kitchen

73 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	376376 cal
pro	25 g25g pro
total fat	14 g14g total fat
sat. fat	7 g7g sat. fat
carb	39 g39g carb
fibre	4 g4g fibre
chol	62 mg62mg chol
sodium	379 mg379mg sodium
% RDI:	-
calcium	1818 calcium
iron	2323 iron
vit A	2525 vit A
vit C	6262 vit C
folate	1818 folate

The tomato paste used in this recipe is a concentrated source of lycopene, with 28 mg per 1/4 cup (50 mL) compared with 3 mg in 1 raw tomato. It is also noteworthy that research indicates lycopene from cooked or processed tomatoes is more readily absorbed by the body, especially if cooked with olive oil.

Ingredients

4 tomatoes 4 4tomatotomatoes
1 lb lean ground beef 1 1lb lblean ground beef
1 sweet green pepper , chopped1 1sweet green peppersweet green peppers, chopped
1 jalapeno pepper , minced1 1jalapeno pepperjalapeno peppers, minced
2 cloves garlic , minced2 2cloves garlic, minced
1-1/2 tsp chili powder 1-1/2 1-1/2tsp tspchili powder
1 tsp ground cumin 1 1tsp tspground cumin
1 tsp ground oregano 1 1tsp tspground oregano
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1/4 cup tomato paste 1/4 1/4cup cuptomato paste
1/4 cup chopped fresh coriander 1/4 1/4cup cupchopped fresh coriander
1 cup cornmeal 1 1cup cupcornmeal
2 cups corn kernels 2 2cups cupscorn kernels
1/2 cups light sour cream 1/2 1/2cups cupslight sour cream
1 cup shredded old Cheddar cheese 1 1cup cupshredded old cheddar cheese

Preparation

Slice 1 of the tomatoes; chop remaining tomatoes. Set aside. In large skillet 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 skillet over medium heat, combine green pepper, jalape?epper, 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 large saucepan, bring 4 cups (1 L) 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 onto bottom of greased 11- x 7-inch (2 L) 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 (190°C) oven for about 45 minutes or until top is golden and filling is bubbly. Sprinkle with remaining coriander.