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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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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. 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:
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.
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