BEEFY CORN TOMATO CASSEROLE

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.