Beef Tamale Pie

Preheat oven to 400 degrees F and grease a ceramic pie dish with cooking spray. Set aside.
Place corn muffin mix, corn, green chiles, sour cream, egg, and 1/2 tablespoon taco seasoning into a medium sized bowl and whisk until combined.
Pour into the prepared pie dish and bake until the corn is barely set and golden brown, about 30-40 minutes (it’s ok if it’s not totally cooked all the way through yet).
While the corn is baking, place ground beef, onion, and the remaining taco seasoning into a non-stick pan and cook, breaking up the meat as you go, until the beef is no longer pink and the onions are tender.
Taste and re-season with salt, if necessary, then set aside.
Remove the pie dish from the oven (keep the oven on), pierce the surface all over with a fork (it may crumble a bit and stick to the fork, that's ok), then pour the enchilada sauce evenly over the top.
Spread the beef over the top, then sprinkle with the cheese.
Bake for an additional 15-20 minutes or until the cheese has melted and the corn base has finished cooking through (it will still be very soft).
Remove from the oven and let stand for 10 minutes before scooping and serving with toppings of choice!
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