October 13, 2008

Mexican casserole

1-1/2 lb. lean ground beef
1 15-oz. can Mexican-style diced tomatoes
1-1/2 c frozen whole kernel corn, thawed
1/2 c plus 2 T finely shredded Mexican cheese blend, divided
1/2 c all-purpose flour
1/2 c yellow cornmeal
1 T sugar
1-1/4 t baking powder
1 egg, beaten
2/3 c milk
2 T cooking oil
1 Recipe Fresh Tomato Toss, (see recipe)

Preheat oven to 350
In 12-inch skillet cook and brown beef; drain off fat.
Stir in undrained tomatoes and 1 cup of the corn; heat through.
Transfer to greased 2-quart baking dish.
Sprinkle with 1/2 cup of cheese.

For corn bread topping
in medium bowl combine flour, cornmeal, sugar, baking powder, and 1/2 t salt.
Stir in egg, milk, and oil.
Evenly spread on beef mixture.
Sprinkle remaining 2 T cheese.
Bake, uncovered, 30 minutes or until topping is set.
Let stand 5 minutes.

Fresh Tomato Toss:
In bowl stir together 1 cup red grape tomatoes, halved, 1/4 cup coarsely chopped cilantro, remaining 1/2 cup corn, and if desired, 1/3 cup green olives, halved; spoon over servings. Serves 6.

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