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Preheat the oven to 350°F and spray a 9×13 dish.
Brown the ground beef in a skillet until no pink remains, about 7–8 minutes. Drain if needed.
While it browns, stir together both boxes of Jiffy, 2 eggs, ⅔ cup milk, and the whole can of cream-style corn in a bowl until no dry spots remain.
Dump the hot beef into the 9×13.
Add the taco seasoning, enchilada sauce, drained black beans, frozen corn, and green chiles (don’t drain).
Stir right in the dish and spread flat.
Sprinkle the whole bag of pepper jack over the top.
Pour the cornbread batter over the cheese and spread it to the edges.
Bake uncovered at 350°F for about 60 minutes.
Start checking at 50: a toothpick in the center of the cornbread should come out clean.
Let it rest 10 minutes, then scoop.
Sour cream or salsa on top if you want it.