Source: dLife

Beef casserole with onions, olives, corn, and tomatoes.

Servings

8 oz lean ground beef (10% fat)
0.75 cup fresh chopped onion , diced
2 tsp minced garlic
0.75 cup chopped green bell peppers , diced
0.75 cup chopped carrots , diced
2 tsp sliced jalapeno peppers , minced
19 oz canned, crushed tomatoes
0.75 cup Corn, canned (or frozen)
0.33 cup canned black olives , pitted and sliced
1 bay leaves
1 tbsp chili powder
1.5 tsp italian seasoning
6 cup fat free unsalted beef broth , fat free beef broth
1.5 cup cornmeal
1 cup Cheese, mozzarella, reduced fat, shredded
2 tbsp reduced fat grated parmesan cheese

1 Preheat oven to 425 degrees.
2 Spray nonstick cooking spray in a 13 x 9 inch baking dish, set aside.
3 Spray nonstick cooking spray into a nonstick pan and cook beef over medium high heat until no longer pink, about 3 minutes.
4 Add onions and garlic and cook until soft, about 3 minutes.
5 Add in green peppers, carrots, and jalapeno peppers and cook for 2 more minutes.
6 Add in the tomatoes, corn, black olives, bay leaf, chili powder, and Italian seasoning and bring to a boil.
7 Lower hear and simmer, covered, until vegetables are tender and broth is thick, about 20 minutes.
8 Bring beef broth to a boil in a nonstick pan over medium high heat, and then reduce heat to low.
9 Whisk in cornmeal gradually, continue stirring and cook for 5 minutes.
10 Spread the meat mixture into the bottom of the 13 x 9 inch pan, top with the broth and cornmeal mixture and repeat the layers.
11 Sprinkle with mozzarella and Parmesan cheese. Cover with foil and bake until thoroughly heated. Let stand 5 minutes before serving.

Eliminate the jalpeno peppers if it is too spicy.