Prepare corn muffin mix as directed on package and set batter aside.
Heat oil in large skillet on medium high heat. Add red pepper and onion and cook for 5 minutes. Add green chiles and ground beef. Stir and continue cooking for 10 minutes until browned, stirring occasionally; drain.
Stir in water, taco seasoning, cumin and oregano and continue to cook over medium heat for 3 minutes.
Spoon meat mixture into 9 1/2-inch deep dish pie plate. Sprinkle cheese evenly over the top. Spread muffin batter over the cheese, completely covering the top layer.
Bake for 20 minutes until golden brown. Let stand 5 minutes before serving.
Cut into 6 wedges. Top with a dollop of sour cream, freshly chopped tomatoes and freshly chopped cilantro.