Categories: Main Dishes

Ingredients

• 1 1/2 lb lean ground beef
• 1 15 oz can Mexican-style diced tomatoes
• 1 1/2 cups frozen whole kernel corn, thawed
• 1/2 cup plus 2 tablespoons finely shredded Mexican cheese blend, divided
• 1/2 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 1 Tbsp. sugar
• 1 1/4 tsp baking powder
• 1 egg, beaten
• 2/3 cup milk
• 2 tbsp cooking oil

Directions

1. Preheat oven to 350 degrees. 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.

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

3. resh 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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