Ingredients:
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped sweet red peppers or 1/2 cup chopped green sweet peppers
2 tablespoons finely chopped seeded jalapeno peppers
1 tablespoon minced garlic ( 6 cloves)
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 (14 1/2 ounce) cans diced tomatoes, drained
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 lb extra lean ground beef
1/4 cup fine dry breadcrumbs
2 slightly beaten eggs
1/2 cup milk
1 tablespoon all-purpose flour
1/4 teaspoon salt
2 3/4 cups fresh whole kernel corn or 2 3/4 cups fresh frozen whole kernel corn, thawed and drained
2 green onions, thinly sliced
Directions:
In a large skillet, cook onion, celery, sweet pepper, jalapeno pepper, and garlic in hot oil about 5 minutes or until tender, stirring occasionally.
Remove from heat and drain off fat.
Stir in drained tomatoes,balsamic vinegar, chili powder, cumin, the 1/2 teaspoon salt, and the crushed red pepper.
In a large bowl, combine ground beef, bread crumbs, and the onion-tomato mixture.
Spread meat mixture evenly in an ungreased 2-quart square baking dish.
In same bowl, combine eggs, milk, flour, and the 1/4 teaspoon salt; beat with a wire whisk until smooth.
Stir in corn and green onions.
Spoon evenly over meat layer.
Bake, uncovered, in a 350 F oven about 40 minutes or until corn layer is just set and meat layer is no longer pink.
Let stand for 10 minutes; cut into portions to serve.
Servings: 6
Time preparation: 40 min.
Time total: 80 min.