Directions

1. Preheat the oven to 400 degrees F.
2. In a large bowl, combine the muffin mix, creamed corn, buttermilk, eggs, and melted butter. Stir with a large spoon or rubber spatula to combine the ingredients.
3. Scoop the batter evenly into the muffin tin and bake for 15 minutes, or until the muffins are golden on top. Turning the pan once so it bakes evenly.
4. Use a sharp knife and cut out the center of each muffin, but not all the way to the bottom. Fill the cornbread with taco meat and top with shredded cheese. Spoon enchilada sauce over each muffin. Place under the broiler until the cheese melts and starts to brown, about 3-5 minutes.
5. Top with cilantro and serve immediately.