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1
Preheat the oven to 350 degrees.
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2
Butter a 2-quart casserole or souffle dish.
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3
In a large skillet, melt 2 tablespoons of the butter over medium-high heat.
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4
Add the garlic, onion, and ground beef, and cook, stirring occasionally, until the onion is softened and the beef begins to brown, about 10 minutes.
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5
Stir in the green pepper, corn, canned tomatoes, tomato paste, chili powder, cumin, and 1 teaspoon of the salt.
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6
Reduce the heat to medium-low and simmer, uncovered, for about 10 minutes.
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7
Meanwhile, in a medium saucepan, bring the milk almost to a boil over medium heat.
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8
Add the remaining 2 tablespoons butter and 1/2 teaspoon salt.
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9
Whisking constantly, gradually add the cornmeal.
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10
Reduce heat to medium-low and simmer 5 minutes.
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11
Remove from the heat and stir in 1 cup of the cheese.
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12
Line the sides and bottom of the prepared casserole with two-thirds of the cornmeal mixture.
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13
Pour in the meat filling and top with the remaining cornmeal mixture, spreading it evenly.
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14
Sprinkle the remaining 1 cup cheese on top.
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15
Arrange the fresh tomato slices over the cheese.
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16
Bake, uncovered, for 40 minutes.
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17
Sprinkle the scallions on top and bake for 5 minutes longer.
