Tamale Pie

Preheat the oven to 400°F.
In a large oven-safe skillet over medium-high heat, brown the ground beef with the onion and jalapeños for 5 minutes. Using a spoon to break up and crumble the meat as it cooks. If using regular ground beef, we recommend draining any excess fat before the next steps.
Add the taco seasoning and enchilada sauce. Stir and simmer, cooking for 10 minutes more, to slightly thicken the filling and develop the flavors.
While the meat is cooking, in a medium size bowl, combine the cornbread mix and chili powder. Then add the milk, egg, and green chiles, stir just until blended. Fold in 1 cup of the shredded cheese and set aside. Do not over mix the cornbread or it will not rise correctly.
Once the meat is done simmering, use a spoon to scoop up some of the cornbread batter and add it to the top of the meat mixture. You want to make a circle with the cornbread, building the circle out, leaving the edges of the ground meat mixture exposed.
Bake for 20 to 30 minutes, until the edges are bubbling and the cornbread mixture is golden brown and cooked through. Let the tamale pie rest 10 minutes before serving, this will help it to firm up. Garnish with more cheese, diced tomatoes, cilantro and sour cream or crema, if desired.