1 can (16 oz) tomatoes
2 tablespoons Chili Colorado or other hot sauce
1 tablespoon sugar
pinch black pepper
1 tablespoon margarine
16 oz frozen corn kernels
1/2 teaspoon salt
1 green bell pepper, chopped
2 cups dry bread crumbs
2 onions, chopped
1 cup grated cheese
1. Pour off the liquid from the canned tomatoes. Simmer the tomatoes with the sugar and spices for about 5 minutes.
2. Add the corn, green pepper, onion, hot sauce, margarine, and salt. Cook slowly for about 5 minutes.
3. Spray a casserole dish with non-stick vegetable spray. Place alternate layers of vegetable mixture, bread crumbs, and cheese, ending with a layer of cheese.
4. Bake in a 400 degree oven for about 20 minutes, or until the top is brown.