Ingredients
2 pounds ground beef1 large onion, chopped1 large green pepper, chopped1 can (15-1/4 ounces) whole kernel corn, undrained1-1/2 cups chopped fresh tomatoes5 tablespoons tomato paste1 envelope chili seasoning1-1/2 teaspoons sugar1 teaspoon garlic powder1 teaspoon dried basil1 teaspoon dried oregano6 cups cooked grits (prepared with butter and salt)1-1/2 teaspoons chili powder, divided1-1/2 cups shredded cheddar cheese
Preparation
Preheat oven to 325°. In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add corn, tomatoes, tomato paste, chili seasoning, sugar, garlic powder, basil and oregano. Cook and stir until heated through; keep warm.
Spread half of the grits in a greased 3-qt. baking dish. Sprinkle with 1 teaspoon chili powder. Top with beef mixture and cheese. Pipe remaining grits around edge of dish; sprinkle with remaining chili powder.
Bake, uncovered, 20-25 minutes or until cheese is melted. Let stand 5 minutes before serving.
