Beef Tamale Casserole

• 1 cup preshredded 4-cheese Mexican blend cheese, divided
• 13 cup skim milk
• 1 egg, lightly beaten
• 1 teaspoon ground cumin
• 18 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) canchopped green chilies, drained
• cooking spray
• 1 (10 ounce) can red enchilada sauce
• 2 cups 85% lean ground beef, cooked
• 12 cup nonfat sour cream

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.
3. Pour mixture into a 13 x 9 inch baking dish coated with cooking spray.
4. Bake at 400 degrees for 15 minutes or until set.
5. Pierce entire surface liberally with a fork.
6. Top with browned ground beef.
7. Sprinkle with remaining 3/4 cup of cheese.
8. Pour enchilada sauce over top.
9. Bake at 400 degrees for 15 minutes or until cheese melts.
10. Remove from oven; let stand 5 minutes.
11. Cut into 8 pieces.
12. Top with sour cream if desired.

milk, egg, ground cumin, ground red pepper, creamstyle, corn muffin, green chilies, cooking spray, red enchilada sauce, ground beef, nonfat sour cream

Taken from www.food.com/recipe/beef-tamale-casserole-431546 (may not work)