Step 1

Preheat the oven to 400°F.

Step 2

Place a medium (10-inch) cast iron skillet over medium heat. Add the ground beef and break into small pieces with a wooden spoon. Brown the meat, about 10 minutes; then push it to the side of the skillet and add the chopped onion and salt. Cook until the onions have softened, stirring occasionally, about 4 minutes. Add the chile powder, cumin, coriander, green chiles, enchilada sauce and cheese. Stir well and turn off the heat. Set aside.

Step 3

In a medium bowl, combine the masa harina flour, baking powder and salt. Stir, then mix in the chicken broth and melted butter until smooth and lump free. Fold in the cheese.

Step 4

Scoop the thick masa batter over the beef mixture and spread all the way to the edges of the pan. Bake for 40 minutes, until a toothpick inserted into the center of the cornbread topping comes out clean. Scoop and serve hot.