Ingredients:
10 ounces thawed frozen whole kernel corn
3 tablespoons tomato paste
1 (14 ounce) cans chopped tomatoes
3 jalapeno peppers, chopped (optional)
1 cup green peppers, chopped
1 cup onions, chopped
1 1/4 lbs lean ground beef
2 tablespoons lite olive oil
1 cup sliced green olives
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon allspice
2 teaspoons chili powder
1/2 teaspoon hot pepper sauce
1 tablespoon yellow cornmeal
1 cup all-purpose flour
1 cup yellow cornmeal
3 tablespoons sugar
2 teaspoons baking powder
3 tablespoons butter or 3 tablespoons margarine, melted
3/4 cup 2% low-fat milk
1 large eggs, lightly beaten
1/2 cup sharp cheddar cheese, grated
1 jalapeno peppers, finely chopped
Directions:
Heat oil in a large skillet.
Add onion and green pepper; saute until tender.
Add beef and cook until crumbly.
Add tomatoes (if the tomatoes are very juicy take off some juice, keep it you can add it if needed), tomato paste, corn, olives, cumin, salt, all spice, chili powder, pepper sauce and cornmeal.
Simmer stirring frequently for 30 minutes.
Preheat oven to 450 F.
Spoon mixture into a 2 1/2 qt casserole.
MAKE TAMALE TOPPING—————-.
In a large bowl mix, flour cornmeal, sugar and baking powder.
Add melted butter, milk, and egg.
Stir only until dry ingredients are just moistened.
Quickly stir in the jalapeno pepper and cheese.
BACK TO THE CASSEROLE———–.
Spoon the topping in large spoonfuls around the edge of the casserole.
Bake in 450 F uncovered for 25-30 minutes or until cornmeal topping is cooked through and lightly browned.
Servings: 8
Time preparation: 30 min.
Time total: 90 min.