• Preheat oven to 375 degrees. Lightly grease a 9-inch round pie pan. Preheat a 12-inch skillet over medium heat 3 minutes or until warm. Crumble the ground beef into small pieces and place in the preheated skillet Season the beef with desired amount of salt, pepper and dry seasonings.
• Stir in the onions and peppers until fully combined. Sprinkle in some more salt, pepper and dry seasonings. Cook stirring frequently about 5 minutes or until the beef is no longer pink. If needed drain the excess fat from the beef. Turn off the heat. Leave the skillet on the warm burner
• Gradually stir in the baby corn, and the shredded cheese until evenly distributed throughout the filling. Stir in the enchilada sauce until combined and the filling is fully coated. Set aside.

Topping

• Process the baby corn into a small food processor until mostly smooth. Set aside. Sift the dry ingredients into a large mixing bowl until combined and there are no lumps. Stir in the wet ingredients including the blended corn until combined and a thick batter is formed. Gradually fold in the shredded cheese until fully combined. Set aside
• Spread the filling evenly throughout the prepared pie pan. Drop the topping by spoonfuls over the filling. Use the back of a spoon and spread the topping smoothly and evenly over the filling. Bake in the preheated oven for 20 to 25 minutes or until golden and firm.
• Remove the pie from the oven. Allow to cool 5 minutes before slicing. If desired top the slices with sour cream, salsa or any topping of choice.