Preheat oven to 400 degrees F.

Spray a 10" pie dish or 9x9" square baking dish with cooking spray.

In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt.

Stir well to combine.

In a separate bowl, whisk together oil, milk, egg, ½ tablespoon taco seasoning, corn, and green chiles.

Add wet ingredients to dry ingredients and mix until just combined.

Pour into prepared pan.

Bake in preheated oven for 25-30 minutes, until golden and almost, but not quite set.

While cornbread is baking, cook the ground beef. Season with remaining 1 tablespoon of taco seasoning.

Once cornbread is baked, poke holes throughout entire pan and pour enchilada sauce over the top. I used almost the whole can, but not quite, because I didn't want my pan to overflow.

Sprinkle ground beef on top and then top with shredded cheese.

Bake in oven for another 15 minutes until cheese is melted and sauce is bubbling.

Remove from oven and let sit for 5 minutes.

Top with cilantro.

Serve and enjoy!