Its Tomato week here at BCdc!  

I was talking about fried green ‘mators on facebook this weekend and several folks requested some tomato recipes!  So this week our feature food will be mators!

Welcome to Mator Week!

Tomato n Corn Casserole

• 4 tomatoes
• 1 lb lean ground beef
• 1 green pepper (chopped)
• 1 Jalapeno pepper (minced)
• 2 cloves  garlic (minced)
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp oregano
• 1/2 tsp  salt and pepper
• 1/4 cup tomato paste
• 1/4 cup chopped fresh coriander
• 1  cup cornmeal
• 2  cups corn kernels (frozen, thawed to room temp)
• 1/2  cup light sour cream
• 1  cup shredded old Cheddar cheese

Preheat oven to 375 (f) and grease an 11- x 7-inch baking dish

Slice 1 of the tomato and set it aside.  Chop the rest of the tomatoes.   In large skillet brown the beef and drain.  Set the meat off to the side, too.

In same skillet combine: green & jalapeño pepper, garlic, chili powder, cumin, oregano, salt and pepper. Cook for about 5 minutes or until peppers are tender.   Stir in tomato paste and chopped mators.  Let this simmer for about 5 minutes or until it starts to thicken. Stir in your browned beef and abt half of the coriander.

In large saucepan, bring 4 cups water to boil and gradually whisk in cornmeal. Lower the heat to low and let simmer for 5 minutes (stirring often). Remove from heat; stir in corn and sour cream. Spread about two-thirds of the mixture onto bottom of baking dish, and press it down. Like you’re using it to make a crust and then spread the beef mixture over top.   Layer with half of the cheese and top with remaining cornmeal mixture. Arrange sliced tomatoes and the rest of the cheese on top.

Place on baking sheet and bake for about 45 minutes or until top is golden brown.

For garnish – sprinkle with remaining coriander.