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Indian Corn Casserole
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pounds lean ground beef
tablespoon vegetable oil
onions, chopped
cloves garlic, chopped
tablespoon chili powder
teaspoon crushed, dried red pepper flakes
ears sweet corn
(28 ounce) can diced tomatoes
cup beef broth
tablespoons cornstarch
Sauté ground beef in skillet in hot oil until no longer pink. Add onions, garlic, chili powder and
crushed dried red peppers; cook and stir for 3 to 4 minutes until onions are softened.
Mix together beef broth and cornstarch until smooth; add to skillet with tomatoes. Cook and stir until
mixture comes to a boil and is thickened. Remove niblets from 2 ears of corn; add to beef mixture. Cut
remaining 2 ears into 1−inch slices. Add to beef mixture. Simmer, covered, for 20 to 25 minutes or until
corn is cooked. Season to taste with salt and pepper.
Garnish with green peppers. Serve with mashed potatoes.
Serves 6 to 8.
Indian Corn Casserole
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