1 Box Jiffy corn muffin mix
1 Egg
1/2 C sour cream
1/2 C creamed corn
1/3 C red enchilada sauce
1 onion chopped
2 cloves garlic minced
1 teaspoon cumin
1 teaspoon chili powder
1 pound ground beef
1 C cheddar cheese shredded
1 C Monterey jack cheese shredded
small handful cilantro leaves chopped
kosher salt
pepper

1 Box Jiffy corn muffin mix 1 Egg 1/2 C sour cream 1/2 C creamed corn 1/3 C red enchilada sauce 1 onion chopped 2 cloves garlic minced 1 teaspoon cumin 1 teaspoon chili powder 1 pound ground beef 1 C cheddar cheese shredded 1 C Monterey jack cheese shredded

Preheat oven to 400 degrees.
Prepare cornbread base. In a medium bowl, combine corn muffin mix, sour cream, creamed corn and egg. Whisk until evenly combined. Pour into a 9 x 13 oiled pan and bake for 20 minutes, or until golden brown on top. Let cool.
Meanwhile make your taco meat. Saute onions over medium heat. Season with salt pepper and spices and cook until soft. Add garlic and cook until fragrant about 30 seconds. Add the ground beef and stir to break up meat. Season to taste and sauté until cooked through. Remove from stovetop and drain. Poke entire surface of cornbread with fork. Pour enchilada sauce over the cornbread. Add the meat mixture and top with cheese. Cover with foil and bake until the cheese is melted about 20 minutes. Remove foil and broil until cheese is brown about 5 minutes and top with cilantro.