• 2 Tablespoons olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 teaspoon garlic, minced
• salt
• freshly ground black pepper
• 1 1/2 lbs. ground beef
• 2 1/2 cups frozen corn, thawed and divided
• 4 teaspoons chili powder, divided
• 1 15oz can red enchilada sauce
• 2 cups shredded cheddar cheese, divided
• 1 8.5oz package cornbread mix (plus milk and egg as directed on package)
• 1 4oz can diced green chiles

Preheat oven to 375F. Heat the oil in a 12-inch cast-iron or oven-safe skillet over medium heat. Add the onion, bell pepper, and garlic. Season with salt and pepper. Cook, stirring occasionally, until onions begin to turn translucent, about 4-6 minutes. Add the ground beef and cook until browned, about 5-7 minutes. Stir in 1 1/2 cups of the corn, 2 teaspoons chili powder, enchilada sauce, and 1 cup of the cheddar cheese. Remove from heat.

Make the cornbread according to package directions. Add the green chiles and remaining cheddar cheese, chili powder, and corn. Mix to combine. Spread the cornbread batter over the beef mixture.

Cover with foil and bake at 375F for 25 minutes, then remove the foil. Bake for about an additional 20 minutes or until cornbread is cooked through. Serve and enjoy!