Good eats

People who know us know that we are both great cooks. What they may not know is that my wife is an innovator in the kitchen. Well, most of the time that's what she winds up being called. Sometimes she's just someone who can't follow a recipe.
She has the ability to create some dishes by finding some recipe that sounds good, or some dish she had at a restaurant, and modifiying it. Like I said, sometimes this comes off as just not following a recipe. Tonight, she hit a home run. I liked it so much that I felt like it needs to be published, so here ya go: Enchilada Pie.

Using an oven-safe skillet, brown about a pound of hamburger, and drain off the fat. Add a can of enchilada sauce, a can of Mexican corn, a small can of chilies, and some black olives. Mix this together, and heat through. Mix up one package of cornbread mix. We used one pack of Jiffy Cornbread Mix, but use whatever brand you have locally. Be sure to make the mix just a little dry, by maybe a spoonful or two of water. Pour the mix on top of the enchilada mixture, and put it in a pre-heated 400-degree oven. Bake for about 20-25 minutes. Serve this with sour cream and salsa on the side.