Quick Tamale Casserole

1½ lbs. ground beef
¾ cup sliced green onions
1 can chopped green chilies, drained and divided
1 10oz. can tomato soup
¾ cup salsa
1 16oz. can whole kernel corn, drained
1 tbsp. Worcestershire sauce
1 tsp. chili powder
¼ tsp. garlic powder
4 slices American cheese, halved
4 corn muffins, cut into ½” cubes

Mexican Sour Cream Topping:
1 cup sour cream
2 tbsp. chopped green chilies, reserved (see below)
2 tsp. chopped jalapeno peppers, optional
2 tsp. lime juice

In medium skillet, brown ground beef with green onions. Reserve 2 tbsp. chilies for Mexican Sour Cream Topping. Stir in remaining chilies, tomato soup, salsa, corn, Worcestershire, chili powder and garlic powder until well blended. Place in 2-quart casserole. Top with cheese, then evenly spread muffin cubes over cheese. Bake at 350° for 5 to 10 minutes or until
cheese is melted.

Combine all the Mexican Sour Cream topping ingredients in small bowl; mix until well blended. Serve with hot Casserole.

Makes 6 servings