Preheat oven to 400°. Grease a large oven-safe skillet with olive oil.

In a large bowl, whisk together corn muffin mix, egg, sour cream, and corn. Transfer to prepared skillet and bake until golden, 20 minutes. Let cool.

Over medium heat, heat olive oil. Add onion, cumin, chili powder, and cayenne, and season with salt and pepper. Cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes.

Poke the entire surface of the baked cornbread with a fork and pour over the red enchilada sauce. Add beef mixture and top with cheese.

Cover with foil and bake until cheese is melty about 20 minutes. Switch oven to broil, remove foil, and broil until cheese turns golden brown.

You’re done!