Preheat your oven to 400°F and grease an 8x8- or 9x9-inch baking dish with nonstick spray.

In a bowl, stir together the Jiffy mix, egg, sour cream, and creamed corn until just combined. Spread the batter evenly into the prepared baking dish. Bake for 20 minutes, or until the cornbread is cooked through and lightly golden.

While the cornbread bakes, heat a large skillet over medium heat. Add the diced onion along with the taco seasoning and cook until the onions begin to soften and turn lightly golden.

Add the ground beef and break it apart as it cooks. Sprinkle in the remaining tablespoon of taco seasoning and cook until the beef is fully browned. Important: Drain the grease really well before assembling.

Remove the baked cornbread from the oven. Using a fork, poke holes all over the surface. Slowly pour the entire can of enchilada sauce over the cornbread, letting it seep into the holes.

Spread the seasoned ground beef evenly over the enchilada-soaked cornbread. Using a spoon, dollop the diced green chiles evenly across the top. Sprinkle with the shredded cheese and finish with a light shake of extra taco seasoning.

Reduce the oven temperature to 375°F. Bake for 15–20 minutes, or until the cheese is completely melted, bubbly, and lightly golden around the edges. Let it cool for about 5–10 minutes before serving. Serve with sour cream and salsa.