1 tablespoon vegetable oil
1 onion, sliced
1 pound lean ground beef
2 fresh jalapeno peppers, seeded and chopped
12 ounces whole milk corn
1 (2 liter) can tomato sauce
Heat vegetable oil in a large skillet over medium heat. Saute onion in olive oil until golden brown. Mix in beef. Reduce heat to medium-low. Cook, stirring occasionally, until browned and no longer pink. Remove from skillet and stir in jalapenos.
Stir in corn, tomato sauce and milk. Reduce heat to medium-low. Cover and simmer for 2 1/2 hours. Stirring occasionally, cook 15 minutes longer.