Preheat the oven to 350°F.
In a 10-inch oven-proof skillet, cook the ground beef, crumbling it into pieces as it cooks. When the ground beef is browned and cooked through, drain the grease.
Add the enchilada sauce, one can of green chilies, the chili powder, and the cumin to the skillet, and stir to combine. Sprinkle 1 cup of the shredded cheese on top.
Prepare the corn muffin mix according to the directions on the box, then stir in the remaining can of green chilies and the remaining ½ cup of cheese.
Spread the batter in an even layer over the beef mixture in the skillet.
Bake 35-40 minutes, until golden brown on top and cooked through. Let cool 5-10 minutes before serving. ENJOY