Mix cornbread mix, milk, egg, 1/2 T taco seasoning, cayenne and green chilis. Pour into non-stick sprayed deep dish pie plate and bake 20 minutes at 400 degrees.
While cornbread mixture is in oven, place browned ground beef, onion, green pepper and jalapeno in skillet (with a lid). Add garlic powder, chili powder, salt and pepper. Bring to medium heat then add chicken stock, stir and cover to lightly steam peppers and onions. Remove from heat.
Once cornbread mixture is done baking, remove from oven, poke top of crust all over with a fork.
Spread enchilada sauce over crust.
Spread meat mixture on top of enchilada sauce.
Top with shredded cheese and bake at 375 degrees for 15 minutes.