Mad Hungry, November 2011
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped (2 cups)
- 1 green bell pepper, chopped
- 2 teaspoons coarse salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon chopped fresh oregano
- 1 teaspoon ground cumin
- 1 pound ground beef chuck
- 1 tablespoon tomato paste
- 1 (15.5-ounce) can whole peeled plum tomatoes
- 1 cup fine cornmeal
- 3 ounces Monterey Jack cheese, grated
- 1 jalapeno, minced
- 2 ears yellow corn, kernels and milk stripped from cobs
- Preheat oven to 375 degrees with rack in middle position and preheat a 10-inch cast-iron pan over medium-high heat.
- Heat oil in pan. When oil shimmers, add onions, bell pepper, and 1 teaspoon salt and cook until vegetables are soft and golden in places, about 5 minutes.
- Add black pepper, oregano, cumin, and ground beef to pan and continue cooking just until beef is cooked through, 3 minutes. Stir in tomato paste and cook 1 more minute. Add tomatoes, breaking them up with side of spoon, and simmer mixture until thickened slightly, 5 minutes.
- Bring 2 1/2 cups water to a boil in a medium saucepan. Stir in cornmeal and remaining 1 teaspoon salt and cook until thick and creamy, 2 minutes. Remove from heat and stir in cheese, jalapeno, and corn. Spread evenly over beef mixture.
- Transfer pan to oven and bake until top is golden and filling bubbles along the sides of pan, 40-45 minutes. Let stand 20 minutes before serving.
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