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1
Slice 1 of the tomatoes; chop remaining tomatoes; set aside.
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2
In a large frypan over medium high heat, cook beef, stirring, for about 5 minutes or until no longer pink.
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3
With slotted spoon, drain off fat.
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4
Transfer beef to paper towel lined bowl.
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5
In same frypan over medium heat, combine green pepper, jalapeno pepper, garlic, chili powder, cumin and oregano.
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6
Reserving pinch of salt, sprinkle with salt and pepper.
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7
Cook, stirring for about 5 minutes or until peppers are tender.
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8
Stir in tomato paste and chopped tomatoes; simmer for 5 minutes or until thickened.
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9
Stir in beef and half of the coriander.
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10
In a large saucepan, bring 4 cups water to boil; gradually whisk in cornmeal and reserved salt.
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11
Reduce heat to low; cook, stirring often, for 5 minutes or until creamy and thickened.
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12
Remove from heat; stir in corn and sour cream.
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13
Working quickly, press two thirds of the mixture into bottom of greased 11x7-inch baking dish.
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14
Spread beef mixture over top.
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15
Sprinkle with half of the cheese and top with remaining cornmeal mixture.
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16
Arrange sliced tomatoes and remaining cheese on top.
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17
Place on baking sheet and bake in 375F oven for about 45 minutes or until top is golden and filling is bubbly.
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18
Sprinkle with remaining coriander.
