Easy Jiffy Tamale Pie

Preheat oven to 400℉.

In a 10 inch oven-proof skillet over medium heat, brown the ground beef, breaking it into crumbles as it cooks. Once browned, add the onions and bell pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.

Add taco seasoning and garlic and cook for an additional minute.

Stir in the enchilada sauce, corn, diced green chiles, and 1 cup of shredded cheese. Mix until everything is well combined and warmed, then turn off the heat.

In a mixing bowl, combine the Jiffy cornbread mix, egg, milk, and smoked paprika. Stir until no dry mix remains in the batter.

Pour the cornbread batter over the beef mixture in the skillet. Using a spatula, gently spread the batter to the edges of the skillet, ensuring the meat mixture is completely covered.

Top with sliced jalapeños and sprinkle the remaining 1 cup of cheese over the batter. Place the skillet in the preheated oven and bake for 15-18 minutes, or until the cornbread is golden and cooked through.

Let the tamale pie rest for 5 minutes before cutting and serving. Serve with sour cream, salsa, and cilantro, if desired.