Beef Tamale Casserole

This is an adaptation of the Cooking Light "Chicken Tamale Casserole." My family really likes the casserole different ways - with chicken, ground beef, or ground turkey.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 1  cup  preshredded 4-cheese  Mexican blend cheese, divided
• 1⁄3 cup skim milk
• 1  egg, lightly beaten
• 1  teaspoon ground cumin
• 1⁄8 teaspoon  ground red pepper
• 1 (14 3/4ounce) can  cream-style corn
• 1 (8 1/2ounce) box  corn muffin mix
• 1 (4 ounce) can  chopped green chilies, drained
•  cooking spray
• 1 (10 ounce) can  red enchilada sauce
• 2  cups  85% lean ground beef, cooked
• 1⁄2 cup nonfat sour cream

Directions

1. Preheat oven to 400 degrees.
2. Combine 1/4 cup cheese and next 7 ingredients (through chilis) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9 inch baking dish coated with cooking spray.
3. Bake at 400 degrees for 15 minutes or until set.
4. Pierce entire surface liberally with a fork.
5. Top with browned ground beef.
6. Sprinkle with remaining 3/4 cup of cheese.
7. Pour enchilada sauce over top.
8. Bake at 400 degrees for 15 minutes or until cheese melts.
9. Remove from oven; let stand 5 minutes.
10. Cut into 8 pieces.
11. Top with sour cream if desired.