Preheat oven to 400 degrees. In a large pan over medium heat, cook garlic, onion, and bell pepper until somewhat soft, about 5 minutes.

Turn up the heat a bit and add the ground meat to pan, breaking up it up as you stir and cook it evenly. Add salt and spices (through pepper). Cook meat until no longer pink and drain most of the liquid from the pan.

Stir in the Ro*Tel, beans and 3/4 of the can of enchilada sauce and reduce the heat to medium-low. Let simmer, stir occasionally, until the liquid has reduced (about 15 minutes). Taste and season more, if needed.

While meat is simmering, prepare cornbread mix according to package directions (eggs, milk, etc.) and stir in the diced green chilies. Set aside.

Remove pan from heat, stir in half each of the chopped scallions and cilantro. Let rest and cool for about 5 minutes.

Spray an 8x8 baking dish with non-stick spray and pour in meat mixture evenly. Pour cornbead batter evenly over meat mixture.

Bake for about 12 minutes, or until cornbread is just cooked (it will start to crack on top a bit).

Remove from oven, pour remaining enchilada sauce on top and sprinkle grated cheese over it evenly.

Bake another 5-7 minutes, or until cheese is completely melted. Remove from oven and top with remaining scallions and cilantro. Let cool for a few minutes and serve.