Beef Tamale Casserole

Name: Beef Tamale Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 serving(s)
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 3/4 ounce) can cream-style corn; 1 (8 1/2 ounce) 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

Submitted by sistermildred

"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."

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Ready In:: 40mins
Ingredients:: 12
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 3/4 ounce) can cream-style corn
1 (8 1/2 ounce) 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

Preheat oven to 400 degrees.
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.
Bake at 400 degrees for 15 minutes or until set.
Pierce entire surface liberally with a fork.
Top with browned ground beef.
Sprinkle with remaining 3/4 cup of cheese.
Pour enchilada sauce over top.
Bake at 400 degrees for 15 minutes or until cheese melts.
Remove from oven; let stand 5 minutes.
Cut into 8 pieces.
Top with sour cream if desired.