01 -
Preheat the oven to 350°F. Spray a 9x13 baking dish with nonstick spray.
02 -
Brown the ground beef in a large skillet over medium-high heat. Drain off any excess grease. Add corn, kidney beans, salsa, taco seasoning, water, salt, pepper and garlic powder. Stir to combine.
03 -
Pour the meat mixture into the prepared 9x13 baking dish. Top with shredded cheese and set aside.
04 -
Combine the corn muffin mix, creamed corn, milk and sour cream in a medium bowl. Mix until you have a thick batter. Spoon mixture evenly over the ground beef and cheese.
05 -
Bake for 35-40 minutes or until the topping is cooked through and golden brown.
06 -
Serve hot. Store leftovers covered in the refrigerator for up to 4 days.