Beef Enchilada Pie

Heat oven to 350° F. In 12-inch nonstick skillet, cook beef and onion over medium-high heat for 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Reserve 1/4 cup enchilada sauce; set aside. Add remaining enchilada sauce, corn and chiles to beef mixture. Stir in cumin and chili powder. Reduce heat to medium-low; simmer uncovered 5 minutes.

Spray 9-inch round (2-quart) glass baking dish with cooking spray. Place 1 tortilla in casserole; top with about 3/4 cup of the beef mixture and 3 tablespoons of the cheese. Repeat layers 3 times. Top with remaining tortilla, the reserved enchilada sauce and 1/4 cup of the cheese.

Bake uncovered for 30 minutes. Sprinkle with remaining 1/2 cup cheese. Bake uncovered 10 minutes longer or until cheese is melted. Cool 5 minutes before cutting into slices. Garnish with cilantro and serve with sour cream.