Easy Tex Mex Cornbread Casserole

Preheat the oven to 375 degrees.
In a large mixing bowl, gently stir the cornbread mix, corn, sour cream, sugar, and egg just until combined; spread into a greased 12-inch cast iron skillet or a greased 9x13 pan.
1 Jiffy cornbread mix, 8.5 ounce, 15 ounce can cream-style corn, 2/3 cup sour cream, 1 tablespoon granulated sugar, 1 large egg
Bake the cornbread mixture for 25-30 minutes, or until a knife inserted at the center comes out clean. (It may take longer for the cornbread to get done if using a 9x13 pan.)
Using a fork, jab the warm cornbread all over the surface, then pour the enchilada sauce over the top.
10 ounce can red enchilada sauce
Meanwhile, in a skillet over medium heat, sauté the onions and bell peppers with the taco seasoning in a bit of oil until softened, approx. 3-4 minutes; add the garlic and cook an additional 30 seconds.
1 medium onion, diced, 1 medium red bell pepper, 2-3 tablespoons your favorite taco seasoning
Add the ground beef, continuing to cook and crumble the beef until it is fully cooked throughout; drain any fats that accumulate.
Spread the ground beef mixture over the top of the baked cornbread; cover with foil or a lid.
1 pound lean ground beef
Bake the casserole for 10 minutes. Remove the cover and top with cheese; bake an additional 5-10 minutes.
1 cup shredded cheddar cheese
Serve at once, with your favorite toppings, such as diced tomatoes, green chilies, salsa, sour cream, etc.