Over medium-high heat, heat the oil in a large nonstick skillet. Add in ground beef, onion, pepper, and jalapeno and saute, breaking up the meat as it cooks, until the meat is fully browned and the onions and peppers are softened.
If needed, drain off any excess grease and return the skillet to the heat. Add in the taco seasoning, tomato sauce, green chiles, and corn. Bring the mixture to a boil over medium-high heat and then reduce the heat to medium-low and simmer until thickened and warmed through, about 5-8 minutes. Remove from the heat and stir in the lime juice.
Prepare the cornbread topping by whisking together the flour, cornmeal, baking powder, and salt together. Add the milk, honey, whisked eggs, and oil/butter, and mix until the flour is fully moistened and everything is nice and combined.
Spread out the meat mixture in a 9x13 pan and top with shredded cheese if using. Dollop the cornbread batter over the top of the casserole and spread to cover.
Bake uncovered for 25-30 minutes, or until the cornbread topping is golden and set.
Notes
Ground Beef: Feel free to use ground chicken or turkey in place of the beef if desired. Corn: Use frozen or canned corn, that has been rinsed and drained. Jalapeno: Optional, omit for sensitive palates. Taco Seasoning: In place of taco seasoning, use 1 teaspoon of chili powder and ½ teaspoon each of salt, garlic powder, onion powder, and chili powder.Leftovers: Store in an airtight container in the refrigerator for up to 3-4 days. Alternatively, freeze for up to 3 months in a freezer-safe container. Using Packaged Cornbread: Use a 15-ounce Cornbread mix prepared according to package directions in place of the homemade cornbread.Make-Ahead Instructions: You can assemble the entire tamale pie up to 24 hours prior to baking. Once assembled, cover with plastic wrap, and refrigerate. When ready to bake, let the casserole sit at room temperature for 20-30 minutes, remove the plastic wrap, and bake for 40-45 minutes.