Heat your oven to 375 degrees.

In a large skillet brown the ground meat and onions.

Add cumin, salt, pepper, and garlic powder to taste.

Add the diced green chilies and cook for about 5 minutes.

Now add the enchilada sauce and let it simmer for about 10 minutes stirring often.

While the meat mixture is cooking, make the two boxes of corn bread following the direction on the box.

In a 9x13 pan spray some cooking oil and add a little of the corn bread mixture to the bottom of the pan. Now spoon in the meat mixture, cover the meat with shredded cheese, then pour the rest of the cornbread mixture on top and spread it so it is totally covering the meat mixture.

Bake in the oven for 30-35 minutes or until the cornbread is golden brown. You may need to bump the oven up to 400 if it is taking too long. Just make sure it is cooked in the middle.

Garnish with toppings such as diced purple onion, sour cream, diced avocado, and fresh cilantro. It would also be fantastic with a tomatillo sauce!