1 pound lean ground beef

1 onion, chopped

1 red bell pepper, chopped

3/4 teaspoon salt

2–3 teaspoons chili powder

2 teaspoons cumin

1 cup red enchilada sauce

1 can green chiles (4 ounces)

1–2 cups cheddar cheese, grated

1 package cornbread mix (10 ounces) plus ingredients listed on the package

Sour cream (optional, for topping)

Diced tomatoes (optional, for topping)

Sliced jalapeños (optional, for topping)

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Preheat the oven to 375°F (190°C).
In a 10-inch cast iron skillet, cook ground beef, onion, and bell pepper over medium-high heat until beef is browned. Drain excess fat.
Stir in salt, chili powder, cumin, enchilada sauce, green chiles, and 1/2 cup grated cheese. Add a splash of water if the mixture seems too thick.
Prepare the cornbread batter in a separate bowl according to package directions.
Sprinkle remaining cheese over the beef mixture, then spread cornbread batter evenly on top.
Bake for 25–30 minutes, or until a toothpick inserted in the cornbread topping comes out clean.
Let cool slightly before serving. Top with sour cream, diced tomatoes, or jalapeños if desired.

Cast iron skillets work best, but any oven-safe skillet or casserole dish will do.

Check doneness at 25 minutes to avoid drying out the cornbread.

You can make it gluten-free by using a gluten-free cornbread mix.

For spicier flavor, add extra chili powder, hot enchilada sauce, or jalapeños.

Great for meal prep—store refrigerated up to 3 days or freeze up to 2 months.