This is similar to a tamale pie.
The crust is made from maseca torilla mix which is also used for tamales & can be found in the hispanic section or flour section of your grocery store (also carried by Walmart).
The addition of creamed corn brings a moistness to the crust, & the hearty beans & beef are covered in a red enchilada sauce, while layers of corn, sour cream, crushed tortillas chips & cheese are baked into this tex mex casserole.
2 c. maseca tortilla mix +/-
1 can corn
2 t. butter
1 t. salt
1 chicken bouillon cube
1 c. milk
1 lb ground beef or turkey
1 can kidney beans (undrained)
1 can red enchilada sauce
1/2 c. chopped onion
1 can corn
1.5 c. sour cream
1.5 c. crushed tortilla chips
1 c. grated cheese (cheddar, jack, monterey jack – whatever is on hand)
cumin & chili powder to taste
Blend corn, then blend in add butter, salt, bouillon & milk.
In a large mixing bowl, mix kala harina tortilla mix along with corn/milk mixture. Continue to add additional kala if necessary until mixture becomes thick & becomes easy to mold.
Spray a 9×13 cooking pan with cooking spray & pat kala mixture into pan, lining bottom & sides.
In a frying pan, cook burger & onions. Once browned, drain grease & add kidney beans, enchilada sauce & 1 t. cumin & 1 t. chili powder (optional).
Place in pan, over the kala mixture.
Cover with a layer of sour cream, corn, crushed tortilla chips, & top with a layer of cheese.
Bake at 350* for 30 minutes.
Serve with fresh salsa or pico de gallo.