Ingredients
  • 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 sugar
  • 1 1/4  teaspoons baking powder
  • 1   egg, beaten
  • 2/3  cup milk
  • 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)

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Directions
1. 
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.
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.
Fresh Tomato Toss
1. 
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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