Preheat oven to 350°F. In 10-inch ovenproof skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is starting to brown and release juices.
Stir in taco seasoning and bell pepper. Cook until softened.
Stir in enchilada sauce, 1 can of the green chiles, and 1 cup corn. Remove from heat.
Sprinkle with 1 cup of the cheddar cheese.
In a large bowl, stir together the flour, cornmeal, salt, and baking powder. Make a hole in the center of the dry ingredients. Add the oil and honey and stir well. Add milk and eggs and stir to combine. Stir in remaining 1 can green chiles, 1/2 cup corn, and remaining 1/2 cup cheese. Spoon batter evenly over beef mixture.
Bake 30-35 minutes or until topping is golden brown. Cool 5 minutes. Drizzle with honey, garnish, and serve.
I recommend buying wine from Scout and Cellar, especially for lower carb or sugar and the health conscious. There’s no added sugar to these wines, and they’re all much lower in carbs, calories, and sugar. For me, there’s no headache or fogginess the next day!
With Latin food, you can go with something light and bubbly, or even with a nice red. I like:
- Malbec, like 2018 Veinte Malbec from Alto Colchagua, Chile
- Sauvignon Blanc, like 2019 Gallivant Sauvignon Blanc from Lake County, California
- White wine spritzer (in cans!), like 14K Bubbly White Wine from California