Cook ground beef in a deep 12-inch skillet* or cast iron pan, crumbling it into small pieces as it cooks, until browned. Add diced onion, season with salt and pepper, and sauté for 3 minutes.

Add enchilada sauce, corn, chiles, chili powder, coriander, and cumin and cook for 5-10 minutes. Taste and add additional spices (chili powder, cumin, salt or pepper), as desired. Stir in cheese.

Make Topping: Mix the corn flour, baking powder and salt together. Stir in the chicken broth, milk, butter and cheese. Pour evenly over the top of meat mixture.

Bake 400 degrees for 40 min. Allow to cool for at least 10 minutes before serving.

Top with avocado and sour cream, if desired.