Instructions: Slice 1 of the tomatoes; chop remaining tomatoes. Set aside. In large skillet over medium-high heat, cook beef, stirring, for about 5 minutes or until no longer pink. With slotted spoon, drain off fat. Transfer beef to paper towel-lined bowl.

In same skillet over medium heat, combine green pepper, jalapeno pepper, garlic, chili powder, cumin and oregano. Reserving pinch of salt, sprinkle with salt and pepper. Cook, stirring, for about 5 minutes or until peppers are tender. Stir in tomato paste and chopped tomatoes; simmer for 5 minutes or until thickened. Stir in beef and half of the coriander.

In large saucepan, bring 4 cups water to boil; gradually whisk in cornmeal and reserved salt. Reduce heat to low; cook, stirring often, for 5 minutes or until creamy and thickened. Remove from heat; stir in corn and sour cream. Working quickly, press two-thirds of the mixture onto bottom of greased 11- x 7-inch (8 cup) baking dish. Spread beef mixture over top. Sprinkle with half of the cheese and top with remaining cornmeal mixture.

Arrange sliced tomatoes and remaining cheese on top. Place on baking sheet and bake in 375F oven for about 45 minutes or until top is golden and filling is bubbly. Sprinkle with remaining coriander.

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