2 tbsp. canola oil
1 med. onion, chopped
2 green peppers, chopped
1 lb. lean ground round
1 1/2 tsp. salt
Pepper
2 eggs or 1/2 c. egg, beaten
2 c. fresh cut corn
4 lg. tomatoes, sliced
1/2 c. dry bread crumbs
1/4 c. Parmesan cheese

In non-stick skillet place oil and lightly fry onions and pepper. Remove from skillet (wipe skillet dry with paper towel) and add ground round and brown slightly. Remove excess grease. Add peppers and onions for 2 to 3 minutes. Blend well over heat. Add salt and pepper and eggs or Egg Beaters. Blend well.

In 2 to 2 1/2 quart baking dish layer 1 cup corn, 1/2 meat mixture, 2 sliced tomatoes. Repeat. Top with crumbs and Parmesan cheese. Bake at 375 to 400 degrees for 35 to 45 minutes until tomatoes are cooked and top is light brown. Best if made early in day or day before serving and reheated.