• 1 1/2  pounds 
    lean ground beef
  • 1  15  ounce can 
    Mexican-style diced tomatoes
  • 1 1/2  cups 
    frozen whole kernel corn, thawed
  • 1/2  tablespoon 
    finely shredded Mexican cheese blend, divided
  • 1/2  cup 
    all-purpose flour
  • 1/2  cup 
    yellow cornmeal
  • 1   tablespoon 
  • 1 1/4  teaspoons 
    baking powder
  • 1   
    egg, beaten
  • 2/3  cup 
  • 2   tablespoons 
    cooking oil
  • 1   
    Recipe Fresh Tomato Toss, (see recipe)
Fresh Tomato Toss
  • 1   cup 
    red grape tomatoes, halved
  • 1/4  cup 
    coarsely chopped cilantro
  • 1/2  cup 
    remaining frozen whole kernel corn
  • 1/3  cup 
    green olives, halved (optional)

Preheat oven to 350 degrees F. 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 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.
Fresh Tomato Toss
In bowl stir together tomatoes, cilantro, remaining corn, and if desired, green olives, halved; spoon over servings. Serves 6.

Nutrition information
Per Serving: cal. (kcal) 506, Fat, total (g) 27, chol. (mg) 125, sat. fat (g) 10, carb. (g) 38, Monosaturated fat (g) 9, Polyunsaturated fat (g) 4, fiber (g) 2, sugar (g) 8, pro. (g) 30, vit. A (IU) 923, vit. C (mg) 9, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 7, Pyridoxine (Vit. B6) (mg) 1, Folate (g) 56, Cobalamin (Vit. B12) (g) 3, sodium (mg) 603, Potassium (mg) 557, calcium (mg) 242, iron (mg) 5, Percent Daily Values are based on a 2,000 calorie diet
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