Corn Pie in Ground Beef Crust

1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped red or green sweet pepper
2 tablespoons finely chopped, seeded jalapeno pepper*
1 tablespoon minced garlic (6 cloves)
1 tablespoon olive oil
1 14-1/2-ounce can diced tomatoes, drained
1/2 cup golden raisins
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1 pound very lean ground beef
1/4 cup fine dry bread crumbs
2 slightly beaten eggs
1/2 cup milk
1 tablespoon all-purpose flour
1/4 teaspoon salt
2-3/4 cups fresh or frozen whole kernel corn, thawed and drained
2 green onions, thinly sliced
Fresh cilantro (optional)

In a large skillet, cook onion, celery, sweet pepper, jalapeno pepper, and
garlic in hot oil about 5 minutes or until tender, stirring occasionally.

Remove from heat. Drain off fat.

Stir in drained tomatoes, raisins, chili powder, cumin, the 1/2 teaspoon
salt, and the crushed red pepper. In a large bowl, combine ground beef,
bread crumbs, and the onion-tomato mixture. Spread meat mixture evenly in an
ungreased 2-quart square baking dish.

In same bowl, combine eggs, milk, flour, and the 1/4 teaspoon salt; beat
with a wire whisk until smooth. Stir in corn and green onions. Spoon evenly
over meat layer.

Bake, uncovered, in a 350 degree F oven about 40 minutes or until corn layer
is just set and meat layer is no longer pink. Let stand for 10 minutes; cut
into portions to serve.

Makes 6 servings.

*Kitchen Tip: Because chili peppers, such as jalapenos, contain volatile
oils that can burn your skin and eyes, avoid direct contact with them as
much as possible. When working with chili peppers, wear plastic bags over
your hands or wear plastic or rubber gloves. If your bare hands do touch the
chili peppers, wash your hands well with soap and warm water.

Nutrition facts per serving: calories: 325 , total fat: 9 g , saturated fat:
3 g , cholesterol: 116 mg , sodium: 545 mg , carbohydrate: 45 g , fiber: 5 g
, protein: 23 g , starch: 1.5 diabetic exchange , vegetables: 4 diabetic
exchange , lean meat: 1.5 diabetic exchange , fat: .5 diabetic exchange