Cook the beef

• Brown the ground beef in a skillet over medium-high heat, breaking it up as it cooks.
• Stir in the taco seasoning and cook until the beef is fully cooked through.

Fill the casserole dishes

• Divide the seasoned beef between the two casserole dishes.
• Mix the corn, green chiles and enchilada sauce in a bowl.
• Spoon the corn mixture evenly over the beef in both dishes.

Top with cheese

• Scatter the shredded Mexican cheese generously over both casseroles.

Bake

• Bake both dishes until hot and the cheese is melted and bubbly.

Serve or freeze

• Serve one casserole topped with Greek yogurt.
• Cool and freeze the second casserole for up to three months.