Ingredients
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1 cup chopped onion
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1/2 cup chopped celery
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1 tablespoon minced garlic (6 cloves)
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1 tablespoon olive oil
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2 tablespoons balsamic vinegar
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1 (14 1/2 ounce) can diced tomatoes, drained
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1 tablespoon chili powder
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1 teaspoon ground cumin
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1/2 teaspoon salt
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1/2 teaspoon crushed red pepper flakes
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1 lb extra lean ground beef
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1/4 cup fine dry breadcrumb
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2 slightly beaten eggs
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1/2 cup milk
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1 tablespoon all-purpose flour
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1/4 teaspoon salt
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2 3/4 cups fresh whole kernel corn or 2 3/4 cups fresh frozen whole kernel corn, thawed and drained
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2 green onions, thinly sliced
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2 tablespoons finely chopped seeded jalapeno peppers
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1/2 cup chopped sweet red peppers or 1/2 cup chopped green sweet pepper
Instructions
- In a large skillet, cook onion, celery, sweet pepper, jalapeño pepper, and garlic in hot oil about 5 minutes or until tender, stirring occasionally.
- Remove from heat and drain off fat.
- Stir in drained tomatoes,balsamic vinegar, chili powder, cumin, the 1/2 teaspoon salt, and the crushed red pepper.
- In a large bowl, combine ground beef, bread crumbs, and the onion-tomato mixture.
- Spread meat mixture evenly in an ungreased 2-quart square baking dish.
- In same bowl, combine eggs, milk, flour, and the 1/4 teaspoon salt; beat with a wire whisk until smooth.
- Stir in corn and green onions.
- Spoon evenly over meat layer.
- Bake, uncovered, in a 350°F oven about 40 minutes or until corn layer is just set and meat layer is no longer pink.
- Let stand for 10 minutes; cut into portions to serve.