Preheat oven to 400°F (200°C) and grease a 9x9-inch baking dish.

In a large skillet over medium-high heat, brown the ground beef until cooked through, then drain excess fat.

Stir the taco seasoning and enchilada sauce into the beef and simmer for 5 minutes.

Transfer the beef mixture to the prepared baking dish and sprinkle the shredded cheese evenly over the top.

Prepare the corn muffin mix according to the box instructions and spread the batter over the cheese layer.

Bake for 20 to 25 minutes or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.