"I found this recipe on allrecipes.com when looking for a Mexican casserole. This was AMAZING and all of my kids loved it including my one year old. I would say the heat compares to "medium" salsa, so it's not too spicy. You can find the original recipe HERE, my changes are included below."
2 pounds ground beef (I used sirlion)
2 cups diced poblano peppers
2 10 oz. cans tomatoes with green chilis (I used original Rotelle)
1 c. diced onion
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried or 2 T. fresh chopped cilantro
1 teaspoon ground dried chili powder
1 teaspoon ground dried chipotle powder
1/2 teaspoon dried cumin
1 T. lime juice
2 cloves minced garlic
2 (8.5 ounce) boxes dry corn muffin mix (such as Jiffy®)
2/3 cup milk, divided
8 oz.(2 cups) shredded Cheddar cheese, divided
8 oz.(2 cups) shredded Monterrey Jack cheese, divided
8 ounces frozen corn, thawed
sour cream if desired
Preheat the oven to 350 degrees F (175 degrees C).
Spray a 9x13-inch casserole dish with cooking spray.
Saute beef with tomatoes, onions, peppers, garlic, lime juice and spices over med-high heat until meat is cooked through. Take off burner and set aside to preserve "sauce" so it doesn't completely cook out.
Meanwhile mix one package of corn muffin mix with 1 egg and 1/3 cup of milk in medium mixing bowl. Spoon into greased 9x13 baking dish, and spread evenly in bottom of dish.
Sprinkle corn over the muffin mix, followed by half of each of the cheeses, then the beef mixture.
In same medium bowl, mix the second package of corn muffin mix with 1 egg, 1/3 cup of milk and remaining cheeses.
Spoon the corn muffin mix with cheese on top of the beef and carefully spread over the top with a fork, leaving about half an inch from the edges of the pan.
Bake in the preheated oven for 50-60 minutes, until golden brown.
Serve with a dollop of sour cream on top of each piece if desired