Preheat your oven to 400 degrees F.

In a 10-inch cast iron skillet or dutch oven, add the ground beef and cook over medium-high heat, breaking up the meat with a spoon, until no longer pink, 5 to 7 minutes.

Add the whites of the green onion (reserving the green parts for later), the chili powder, oregano, and 1/4 teaspoon of salt. Cook until fragrant, about 1 minute.

Stir in the beans, tomatoes (and their juice), corn and broth. Bring to a simmer and cook until the mixture has thickened slightly, about 5 minutes.

While the beef mixture simmers, make your cornbread. In a small bowl, combine the flour, cornmeal, baking powder, baking soda, and salt. Whisk to combine.

Make a well in the center of the dry ingredients and add the buttermilk, oil, and egg. Use a fork to break the egg and whisk everything together. Stir until the mixture just comes together.

Add the remaining green parts of the green onion as well as the pepper jack cheese. Stir to combine.

Spread the cornmeal mixture evenly over the filling in the skillet.

Transfer the skillet to the hot oven and bake until the topping is golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.

Remove the skillet from the oven and let the dish cool for 10 minutes before serving.