INDIAN CORN CASSEROLE

2 lb. lean ground beef
1 Tbsp. vegetable oil
2 onions, chopped
3 cloves garlic, chopped
1 Tbsp. chili powder
1 tsp. crushed, dried red pepper flakes
4 ears sweet corn
1 (28 oz.) can diced tomatoes
1 cup beef broth
2 Tbsp. cornstarch

Sauté ground beef in skillet in hot oil until no longer pink. Add onions, garlic, chili powder and crushed dried red peppers; cook and stir for 3 to 4 minutes until onions are softened. Mix together beef broth and cornstarch until smooth; add to skillet with tomatoes. Cook and stir until mixture comes to a boil and is thickened. Remove niblets from 2 ears of corn; add to beef mixture. Cut remaining 2 ears into 1-inch slices. Add to beef mixture. Simmer, covered, for 20 to 25 minutes or until corn is cooked. Season to taste with salt and pepper. Garnish with green peppers. Serve with mashed potatoes. Serves 6 to 8.